"Recipes to suit the
HOUSOLDIER’S BUDGET
X.HE housewives of Canada are the ''Housoldicrs”, serving the Nation
truly and well by providing appetizing and nourishing meals that protect and
preserve the health of their families.
The recipes presented in this booklet are planned for the preparation of
tasty treats which will add variety and nourishment to your daily menus. The
majority include only those ingredients which, at time of writing, w'ere obtainable
at your grocer’s. The few which contain ingredients now difficult to obtain, are
included as being of value for special occasions, or at times when the required in-
gredients are available.
CROWN BRAND CORN SYRUP
This delicious syrup is extremely easy to digest. It is rich in Maltose and Dextrose,
vital food elements for strength and sturdy growth. **Crown Brand” has a delightful
flavour which will make the foods you prepare with its aid still more delicious.
KARO
A rich golden com syrup which can he used in the same way and proportions as
outlined for ”Crown Brand”. Many housewives prefer its different and distinctive flavour.
LILY WHITE CORN SYRUP
A clear white syrup, especially recommended for use in making jellies or candies,
where its clear white transparency is desirable. Also a delicious and wholesome table sweet.
BENSON’S CANADA
CORN STARCH CORN STARCH
Famous throughout Canada for the purity and high quality which ensures perfect
smooth results. Most reliable for any purpose for which corn starch is used in the home.
MAZOLA
THE IDEAL SALAD OIL
Unexcelled for making mayonnaise or salad dressings. Mazola is unequalled for
deep frying or sauteing. Most economical to use, as it does not transmit the flavour or
odour of one food to another — and so can be used over and over again.
• •
The CANADA STARCH COMPANY, LIMITED - Montreal - Toronto
Conado’t old«it ond largest Manufacfui*ert of groduefs mode from com.
This booklet has been prepared with the pur-
pose of guiding Canadian housewives in the
preparation of nourishing and economical
meals, within the possibilities of a restricted
budget. Many of the recipes included herein
call for the use of one or more of the essential
foods listed in Canada’s OfBcial Food Rules.
It is suggested that, in order to buy wisely
and to serve healthful and appetizing meals,
you should follow carefully the current releases
by the Provincial and Federal Government De-
partments on the subject. These, in addition
to interesting and informative articles by food
experts, will be found in the cooking sections
of our newspapers and national magazines.
CANADA STARCH HOME SERVICE DEPARTMENT
March, 1943
KNOW
CANADA’S FOOD RULES
Eat these feeds daily
MILK— Adults, one-half pint.
Children: more than one pint. And
some cheese.
FRUITS — One serving of tomatoes
daily, or of a citrus fruit, or of
tomato or c’‘rus fruit fuices, and one
serving of other fruits, fresh, canned,
or dried.
VEGETABLES — (In addition to
potatoes, of which you need one
serving daily) — ^Two servings daily
of vegetables, preferably leafy
green, or yellow, and frequently
raw.
CEREALS and BREAD — One
serving of a whole grain cereal
and four to six slices of Canada-
approved bread, brown or white.
MEAT, FISH, EGGS, etc.— One
serving a day of meat, fish or
meat substitutes. Liver, heart or
kidney once a week. Eggs, at least
three or four weekly.
PLUS ANY OTHER FOODS YOU WISH
Join CANADA’S
FOOD FOR FITNESS CAMPAIGN
CONTENTS OF THIS BOOKLET
For your convenience the recipes and general information presented
are classified in the following divisions.
CAKES
Pag*
e 2
VARIETY in VEGETABLES .
Page
17
FILLINGS and ICINGS . . .
//
4
BEVERAGES ....
n
18
COOKIES
u
5
CANNING and PRESERVING
n
18
PASTRY and PIES ....
n
6
RENDERING, CLARIFYING
CROWN BRAND and
and USING FATS .
H
19
LILY WHITE SYRUPS
LUNCH BOXES ....
//
20
for INFANT FEEDING .
it
3
SANDWICH FILUNGS . .
//
20
HOT BREADS
u
8
LEFT-OVERS ....
n
20
DESSERTS
it
9
FOOD and KITCHEN HINTS
n
20
SPECIAL DESSERT SAUCES . .
it
11
FOOD SUBSTITUTIONS .
n
21
SALADS and SALAD DRESSINGS
u
12
EQUIVALENTS in WEIGHTS
HOT SUPPER DISHES . . .
a
14
and MEASUREMENTS
u
21
TIMELY RECIPES which will help replace foods not being canned in wartime: Old-Fashioned
Baked Beans — p. 15; Spaghetti with Tomato Sauce — ^p. 16; Cream Soups (sec Thin White Sauce —
p. 16); Canadian Pea Soup — p. 15.
MEAT SUBSTITUTES — Fish, eggs, cheese and milk (and other foods which do not, however,
contain protein of such high quality as these) may be served in a variety of forms to replace
meat dishes. These should be served in satisfying quantities, or in various combinations, to
make up for the amoimt of meat or fish replaced. See Recipes: Welsh Rarebit — p. 16; Spaghetti
and Macaroni Dishes — p. 14-16; Cream Soups — p. 16; White Sauce (with eggs or cheese)—
p. 16; Canadian Pea Soup — p. 15*
fisapsiA,
The fine quality of BENSON’S CORN STARCH or CANADA CORN STARCH
ensures delightfully satisfying results in your pie and cake fillings, desserts, sauces, p"avies
or baked foods. But it is well to remember that CORN STARCH has much thickening
power and so demands absolute accuracy in measuring. All measurements in the follow-
ing recipes are for level spoonfuls.
When CROWN BRAND CORN SYRUP is used to replace sugar in baked products
such as cakes and cookies, specially planned and tested recipes such as the following are
advised. While it may partially or wholly replace sugar where the recipe originally calls
for sugar, the use of CORN SYRUP, a liquid sweetener, necessitates revisions in amounts
of the other ingredients.
CAKES
APPLESAUCE CAKE
Temp.: 350® F. Time: 50-60 minutes
% cup butter
V 4 cup shortening
V2 cup brown sugar, firmly packed
V 2 cup Crown Brand Corn Syrup
1 egg, unbeaten
2 cups sifted all-purpose flour
1 teaspoon baking s^a
V 2 teaspoon salt
1 teaspoon ground cinnamon
V 2 teaspoon ground cloves
V 2 teaspoon ground nutmeg
1 cup thick applesauce (unsweetened)
% cup chopped raisins (if available)
Cream butter, shortening and sugar thoroughly;
blend in the Crown Brand Syrup, Add egg, and beat
mixture well. Sift together dry ingredients and
add to creamed mixture alternately with apple-
sauce. Add raisins. Pour into pan 8'^ x 8" x 2"
lined with waxed paper, and bake in a moderate
oven ( 350 ® F.) for 50 to 60 minutes. While still
warm, dust lightly with powdered sugar.
Variation:
Spiced Autumn Ring (a dessert) — Follow reci^
for Applesauce Cake. When batter is ready fill a
well-greased, floured (9") mould 2/3 full and bake
in a moderate oven (325*^ F. to 350° F.) for 45 to
50 minutes. Turn out carefully on serving platter
and in the centre opening of the unmoulded ring
place a chilled bowl of Foamy Sauce (recipe
page 12). Serves 8.
Note: This batter may be baked in well-greased,
floured cup-cake tins.
EGGLESS SPICE CAKE
Temp.: 350® F. Time: 1 hour
1 cup seedlesB raisins or currants
V2 cup brown sugar
V 2 cup Crown Brand Com Syrup
1 cup boiling water
1/3 cup melted fat
1 teaspoon salt
Yz teaspoon nutmeg
1 teaspoon cinnamon
2 cups sifted all-purpose flour
1 teaspoon baking soda
Vz teaspoon baking powder
Combine raisins or currants, sugar. Crown Brand
Syrupy boiling water, melted fat, salt and spices,
in saucepan. Place over moderate heat and sim-
mer gently for 5 minutes. Cool. Add sifted flour,
baking soda and baking powder; mix thoroughly
and turn into a greased loaf pan 9^^x5^^x3 •
Bake in a moderate oven (350° F.) for 1 horn.
(This cake is deliciously moist and docs not require
icing.)
GINGER SPICE CAKE
Temp.: 350® F. Time: 30-35 minutes
Yz cup lard, shortening, or home-
rendered fat
% cup brown sugar
Ya cup Crown Brand Corn Syrup
Y2 cup boiling water
2*4 cups sifted pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
Y2 teaspoon salt
Y 2 teaspoon ground cinnamon
1 teaspoon ground ginger
2 eggs, well beaten
Cream lard, shortening or home-rendered fat and
gradually beat in sugar and Crown Brand Syrup.
Add boiling water and let stand until lukewarm.
Then add sifted dry ingredients in 3 lots, beating
well after each addition. Add well-beaten eggs
and blend mixture with rotary cggbcatcr. (This
is a very thin batter). Pour into a well -greased pan
8" X 12" and bake in a moderate oven (350° F.)
for 30 to 35 minutes. While still warm, dust top
with powdered sugar.
IMPERIAL CHOCOLATE CAKE
Temp.: 350® F. Time: 45-50 minutes
*Y 4 cup butter
Ya cup lard or shortening
Yz cup sugar
Y2 cup Crown Brand Corn Syrup
3 (1-oz.) squares unsweetened
chocolate, melted
Y2 teaspoon vanilla
2 eggs, unbeaten
IVa cups sifted pastry flour
2 teaspoons baking powder
Yz teaspoon baking soda
Va teaspoon salt
Ya cup milk
Cream butter and lard or shortening thoroughly
with sugar. Gradually beat in Crown Brand Syrup;
add melted chocolate and vanilla. Add unbeaten
eggs, one at a time, beating well after each is
added. Add sifted dry ingredients alternately with
milk; turn mixture into a pan 8" x 8" x 2" lined
with waxed paper, and bake in a moderate oven
( 350 ° F.) for 45 to 50 minutes, or — bake in two
9" layer cake pans, well greased, in a 350° oven
for 30 minutes. Fill and ice with desired icing or
topping.
Variations:
(1) Replace the vanilla with 1 teaspoon pepper-
mint or almond extract.
(2) Use 1 whole egg and 1 egg yolk in cake
recipe, then use the remaining egg white for
making the icing.
*Use H cup butter (when in good supply) and omit lard
or shortening.
— 2 —
ORANGE CAKE
T«mp.i 350* F. Times 25 minute*
% cup shortening
Vi cup butter
V 2 cup brown sugar
V 2 cup Crown Brand Com Syrup
2 eggs, separated
1 cup raisins | through food chopper
1 orange )
2 cups sifted pastry or cake flour
1 teaspoon baking soda
Vz teaspoon salt
Yz teaspoon ground nutmeg
Yz teaspoon ground cinnamon
1/3 cup sour milk
Cream shortening and butter; blend in brown
sugar and cup of the Crown Brand Syrup. Add
beaten egg yolks; beat well, then add orange-
raisin mixture and blend. Add sifted dry in-
gredients alternately with sour milk. Beat egg
whites stiff but not diy, and gradually beat into
them the remaining cup of Crotvn Brand Syrup.
Fold lightly into batter and turn into two 9"
greased layer cake pans; bake in a moderate oven
C350® F.) 25 minutes. When cool, put together
with Orange Filling (page 4) and top with any
desired icing. OR — Bake the cake in a greased
pan 8" X 12" in a 350° F. oven for 35 to 40
minutes. While still warm top with grated orange
rind or dust lightly with icing sugar.
PARTY CAKE
T*mp.i 350* F. Time: 25-30 minutes
V 2 cup butter or shortening
2/3 cup fine granulated sugar
1 teaspoon vanilla
2 eggs
2 egg yolks
1/3 cup Crown Brand Cora Syrup
2 cups sifted cake or pastry flour
3 teaspoons baking powder
Yi teaspoon salt
2/3 cup milk
Cream butter or shortening well and add sugar
gradually, beating thoroughly. Add vanilla.
Beat eggs and egg yolks until thick and lemon-
coloured; add Crown Brand Syrup and beat well.
Add to first mixture and beat with rotary beater
until creamy. Sift together the sifted flour,
baking powder and salt, add to creamed mixture
alternately with milk and again blend with
rotary beater. Bake in a moderate oven (350° F.)
in two greased and floured 9" layer cake pans,
for 25 to 30 minutes. When cool put layers
together with Cream Filling (recipe page 4)
and ice top and sides with Divinity Frosting
(recipe page 4). OR— put layers together with
Lemon or Orange Filling and garnish icing with
grated lemon or orange rind.
SALLY’S SPONGE CAKE
T«mp. 350* F. Time: 30 minutes
% cup sifted pastry flour
Y 4 cup Benson’s or Canada Cora Starch
XYz teaspoons baking powder
Ya teaspoon salt
2 eggs, separated
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 cup fine granulated or fruit sugar
Yz cup hot water
Sift together flour, Benson's or Canada Com Starch,
baking powder and salt. Sift 5 times. Beat egg
yolks until thick and lemon-coloured; add lemon
rind and juice. Add cup sugar in 3 additions,
beating well after each addition. Add hot water
in 2 additions, stirring constantly. Fold in flour
mixture; add stiffly beaten egg whites into which
has been beaten the remaining cup sugar. Pour
into an ungreased pan 8" x 8" x 2", which has
been lightly dusted with Benson's or Canada Com
Starch; bake in a moderate oven (350° F.) for 30
minutes. Invert pan on cake rack one hour
before removing cake.
SMALL FUDGE CAKE
Temp.: 350* F. Time: 35-40 minutes
Ya cup butter or shortening
2 (1-oz.) squares unsweetened
chocolate, grated
V 2 cup sugar
Yz cup Crown Brand Cora Syrup
1/3 cup water
1 egg, unbeaten
1 teaspoon vanilla
1 cup sifted pastry flour
V 2 teaspoon salt
Yz teaspoon baking powder
Yz teaspoon baking soda
Ya cup sour milk
Melt butter in top of double boiler; add grated
chocolate. When melted, add sugar, Crown Brand
Syrup and water and beat until blended. Remove
from heat and cool. Add unbeaten egg and vanil-
la; mix thoroughly. Add sifted dry ingredients
alternately with sour milk. Pour into a pan 8"
X 8" X 2" lined with waxed paper; bake in a
moderate oven (350° F.) for 35 to 40 minutes.
STANDARD TWO-EGG CAKE
Tamp.: 350* F. Time: 40-45 minutes
V 2 cup butter or shortening
2/3 cup white sugar
1/3 cup Crown Brand Corn Syrup
2 eggs, separated
2 cups sifted cake or pastry flour
Ya cup Benson’s or Canada Corn Starch
3 V 2 teaspoons baking powder
V 2 teaspoon salt
1 cup milk (less 2 tablespoons)
1 teaspoon vanilla
Cream butter or shortening and sugar together
thoroughly; blend in Crown Brand Syrup. Add
well-beaten egg yolks and beat well. Add sifted
dry ingredients alternately with milk, then add
vanilla and stir only enough to smooth the batter.
Fold in the stiffly beaten egg whites. Pour into a
pan 8" X 12" lined with waxed paper and bake
in a moderate oven (350° F.) for 40 to 45 minutes.
Cool, and top with desired icing or other topping
(see page 4).
Variation:
Boston Cream Pie — Pour batter into 2 greased
(9") layer cake pans and bake in a moderate
oven (350° F.) for 20 to 25 minutes. Cool and put
wgether with Cream Filling (recipe page 4 ) or
jam or jelly. Cover top with a Wd-patterned
paper or lace doily; shake powdered sugar over
doily, then remove carefully to produce a delicate
sugar pattern as topping for the Pie.
BOTTLE FEEDING FOR
INFANTS
For the bottle feeding of infants
"CROWN BRAND” CORN SYRUP
is recommended by prominent physi-
cians as an excellent milk modifier.
"LILY WHITE” CORN SYRUP is
also highly recommended and widely
used in infant feeding by those who
prefer a clear white syrup.
.3
FILLINGS and ICINGS
CREAM FILLING
1 cup milkt scalded
2 tablespoons sugar
Y 4 cup Crown Brand Corn Syrup
lYz tablespoons Benson’s or Canada
Corn Starch
Y 4 teaspoon salt
1 egg or 1 egg yolk
1 teaspoon vanilla or almond
flavouring
2 teaspoons butter
Scald milk in top of double boiler. Mix together
sugar. Crown Brand Syrup, Btnsons or Canada Corn
Starch and salt; add to milk and stir and cook
until thick and smooth. Cover and continue
cooking 15 minutes, stirring occasionally. Pour
hot mixture slowly over slightly beaten egg or
egg yolk and blend. Return to double boiler;
cook 3 minutes. Remove from heat, add flavour-
ing and butter. Blend with rotary beater and
cool before spreading between layers of cake.
l\ou: When making this recipe for Boston
Cream Pic (page 3) or for any cake or dessert in
which an egg white is not necessarily reserved for
icing or meringue, use 1 whole egg instead of 1
egg yolk.
DELICIOUS UNCOOKED ICING
(For Dover Hand Beater)
2 egg whites
Pinch salt
Y 2 cup CroM'n Brand Corn Syrup
1 teaspoon vanilla
Beat egg whites, wuth salt, until stiff but not dry,
using dover egg-beater. (Electric beater may be
used if preferred). Add Crown Brand Syrup grad-
ually, continuing to beat. When icing stands in
peaks and holds its shape, add vanilla. (This
icing should be used the same day it is prepared).
Variation:
Delicious Uncooked Icin^ (For Electric Beater): —
Follow directions above, increasing Crown Brand
Syrup to 1 cup, and beating with electric beater
Git medium to high speed) until mixture peaks
O to 10 minutes). Add vanilla and blend. This
icing will stand up for days longer than will the
Icing for Hand Beater.
DIVINITY FROSTING
% cup Crown Brand Com Syrup
Ys teaspoon salt
2 egg whites
Y 2 teaspoon vanilla or almond ex<
tract
Measure Crown Brand Syrup into a small saucepan
and bring just to boiling point. Meantime, add
salt to egg whites and beat until stiff but not dry.
Pour hot syrup slowly into beaten whites, beating
constantly with dover beater. Add flavouring
and continue beating until frosting is of con-
sistency to spread (3 to 5 minutes).
LEMON OR ORANGE FILLING
2 Y 2 tablespoons Benson’s or Canada
Cora Starch
1/3 cup sugar
1/3 cup Crown Brand Cora Syrup
Y% teaspoon salt
2/3 cup boiling water
1 egg, slightly beaten
3 tablespoons lemon or orange Juice
1 teaspoon grated lemon or orange
rmd
1 teaspoon butter
Mix together Benson s or Canada Com Starch, sugar.
Crown Brand Syrup and salt in top part of double
boiler. Add boiling water and blend with rotary
beater. Cover and cook over boiling water until
clear and smooth (12 to 15 minutes), stirring
frequently. Beat egg slightly, add lemon or
orange juice and rind; add to hot mixture, blend,
and continue cooking, covered, 3 minutes. Re-
move from heat and add butter; beat until creamy.
Cool slightly before putting between layers of
cake.
Variation:
Jiffy Dessert Sauce — If there is any of this
filling left over, add hot water to desired consis-
tency and use as a dessert sauce.
MOTHER’S CHOCOLATE FROSTING
1 (l-oz.) square unsweetened choco-
late, shaved
2 tablespoons Crown Brand Corn
Syrup
1/3 cup granulated sugar
1 Yl tablespoons Benson’s or Canada
Corn Starch
1/16 teaspoon salt
Yz cup boiling water
1 tablespoon butter
Yz teaspoon vanilla
Melt chocolate in saucepan over low heat. Add
Crown Brand Syrup and blend. Combine suear,
Benson* s or Canada Corn Starch and salt, and add to
first mixture. Add boiling water and bring all to
boil, stirring until sugar is dissolved. Boil
gently until mixture thickens (3 to 5 minutes).
Remove from heat, add butter and vanilla, and
blend. While frosting is still hot, spread on cake;
in this way it will retain its sheen.
VELVETY CHOCOLATE FROSTING
(Uncooked)
2/3 cup sifted icing sugar
1 Yz tablespoons Benson’s or Canada
Corn Starch
2 tablespoons Crown Brand Cora
Syrup
1/16 teaspoon salt
1 small egg, unbeaten
3 tablespoons milk
Yz teaspoon vanilla or almond extract
3 (l-oz.) squares unsweetened
chocolate, melted
2 teasi>oons butter, well creamed
Sift together icing sugar and Benson s or Canada
Com Starch. Add Crown Brand Syrup, salt, un-
beaten egg, milk, vanilla or almond extract,
melted chocolate and creamed butter. Blend
thoroughly, beating with rotary beater until
of spreading consistency (3 to 5 minutes).
ALTERNATIVE CAKE TOPPINGS
1. Place bold-patterned paper or lace doily over
top of warm cake (Filled, Layer). Sprinkle
powdered sugar over it; remove doily carefully
and a pattern is left on the cake.
2. tSust Spice Cakes with powdered sugar while
warm.
3. Sprinkle tops of Plain Cakes or Spice Cakes
(while hot) with ^ated orange or lemon rind;
sprinkle tops of (ihocolatc Cakes (while hot)
with finely-chopped nutmeats (when available).
4. Frost Plain Cakes with the family’s favourite
jam.
5. Sprinkle chopped dried fruits on cakes before
baking.
VELVETY “SEVEN-MINUTE” ICING
1 egg white, unbeaten
2/3 cup Crown Brand Com Syrup
Vs teaspoon salt
1 teaspoon vanilla
Combine unbeaten egg white, Crown Brand Symp
and salt in top part of double boiler and mix
thoroughly, using a dover beater. Place over
rapidly boiling water and beat constantly with
dover beater until mixture peaks (6 to 7 minutes).
Remove from heat, add vanilla and beat until of
consistency to spread. (If frosting is allowed to
stand for some time before spreading, it may
separate. In this case beat again with dover
beater.)
Variation,’
Pastil Icing — Replace Crown Brand Syrup with
cup tart jelly, and omit vanilla. Place un-
beaten egg white, salt and jelly in top of double
boiler and blend with dover beater. Continue
beating constantly (over boiling water) for 2 to
3 minutes. Remove from heat and beat until
mixture peaks (2 to 3 minutes longer).
The dever beater is a double rotary beater.
COOKIES
Cookies fill an important place in today’s eating
habits. Delicious cookies with lots of interest
and eye-appeal are just the thing to include in
Lunch Boxes and in parcels for overseas and for
camp. And — they add variety to wartime’s
simpler meals.
•
APPLESAUCE COOKIES
Temp.: 375** F. Timex 15-20 minutes
Vsi cup lard, shortening, or home-
rendered fat
Yt cup white sugar
Yz cup Crown Brand Com Syrap
1 egg, well beaten
1 teaspoon baking soda
2/3 cup thick applesauce
2 cups sifted all-purpose flour
1 teaspoon salt
Yi teaspoon ground cinnamon
Yz teaspoon ground nutmeg
Yz teaspoon ground cloves
1 cup raisins or currants
Yz cup chopped nutmeats (if avail-
able)
Cream lard, shortening or home-rendered fat
thoroughly with sugar. Add Crown Brand Syrup gca.d~
ually and beat well. Add well-beaten egg ana again
beat. Stir soda into applesauce and add to creamed
mixture. Add sifted dry ingredients, raisins and
nutmeats. Mix thoroughly; chill. Drop by
spoonfuls 2" apart on greased cookie sheet and
bake in a moderate oven (375® F.) for 15 to 20
minutes. Yitld: 4 dozen average-sixed cookies.
Temp.: 350*' F.
BROWNIES
Timet 35 minutes
1/3 cup butter
Yz cup sugar
Yz cup Crown Brand Corn Syrup
1 large or 2 small eggs, well beaten
2 (1-oz.) squares unsweetened
chocolate, melted
Ya cup sifted pastry flour
1 tablespoon Benson’s or Canada
Com Starch
Yz teaspoon salt
Yz teaspoon baking powder
Yz cup broken nutmeats (if available)
1 teaspoon vanilla
Cream butter, blend in sugar and Crown Brand
Syrup gradually. Add well-beaten egg or eggs;
blend. Stir in melted chocolate andmix well;
add well-sifted dry ingredients and beat smooth.
Stir in broken nutmeats, add vanilla and blend.
Turn into a well-greased pan 8" x 8" x 2" and
bake in a moderate oven (350° F.) for 35 minutes.
Cut in squares while warm.
FILLED OATMEAL COOKIES
Temp.t 350** F. Time: 10 to 12 rntmites
1 cup shortening or lard
^ Yz cup brown sugar
Yz cup Crown Brand Com Syrap
2 cups rolled oats
\Y% cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup milk
Cream shortening or lard with brown sugar; grad-
ually beat in Crown Brand Syrup, Add rolled oats
and blend. Add sifted dry ingredients alternately
with milk; mix well. Chill thoroughly, then
shape dough into small rounds and place 2"
apart on greased cookie sheet. Press flat with
tines of a fork (dipped lightly into Benson*! or
Canada Corn Starch') and bake in a moderate oven
(350° F.) for 10 to 12 minutes. Cool, and put
together in pairs with apple butter, jam, or the
following filling:
Yield: 1 dozen average-sized cookies or
dozen pairs.
FILLING FOR COOKIES
2 cups grated tart apple (firmly
packed)
Ya cup Crown Brand Cora Syrap
1/16 teaspoon of salt
2 to 3 teaspoons lemon juice
2 teaspoons grated lemon rind
Combine all ingredients in saucepan; bring to boil
and simmer 10 to 12 minutes. Cool and use as
filling for any plain cookies.
GRANDMOTHER'S ‘‘SUGAR
COOKIES”
Temp.x 375* F. Time: 12-15 minutes
2/3 cup shortening
Yz cup brown sugar, firmly packed
Yz cup Crown Brand Cora Syrap
2 eggs, well beaten
1 teaspoon vanilla or lemon extract
2Ya cups sifted all-purpose flour
Ya cup sifted Benson’s or Canada
Corn Starch
1 teaspoon salt
1 teaspoon cream of tartar
Yz teaspoon soda
Cream shortening and gradually beat in brown
sugar and Crown Brand Syrup, blending thoroughly.
Add beaten eggs and flavouring. Sift dry ingre-
dients together 3 times and add to creamed mixture
in 5 or 6 additions, working in gradually until all
has been used. Roll out thin on a floured board
and cut in rounds or other desired shapes. Place
on greased baking sheet; bake in a moderate oven
(375° F.) for 12 to 15 minutes. When cool, put
together in pairs with jam, jelly, apple butter,
etc. ; or serve plain. Yield: 4 dozen cookies (a^ut
2j^" in diameter).
HERMITS
Temp.} 375* F. Time: 15 minutet
Vi cup lard, shortening, or home*
rendered fat
V 2 cup brown sugar, firmly packed
Vz cup Crown Brand Com Syrup
1 teaspoon vanilla
1 egg, well beaten
Vz cup chopped nutmeats
Vz cup chopped raisins or currants
(if available)
Wz cups sifted pastry flour
2 teaspoons baking powder
Vz teaspoon salt
Vz teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
3 to 4 tablespoons sour cream or
sour milk
Cream lard, shortening or home-rendered tat,
gradually beat in sugar and Croum Brand Syrup and
beat all together until light. Add vanilla and
well-beaten egg, then nutmeats and raisins or
currants. Add sifted dry ingredients alternatclv
with sour cream or sour milk, and blend. Chill.
Drop bv teaspoonfuls 2" apart on greased cookie
sheet; bake in a moderate oven (375° F.) for 15
minutes. Yield: Approx. 4 dozen average-sized
cookies.
All quantities given arc for level
measurements. Always use standard
measuring cups and spoons.
PASTRY and PIES
PLAIN PASTRY
Tomp.t 450* F. Time: 20-25 miuutet
3% cups sifted pestry flour
1 Vz teaspoons salt
2/3 to 1 cup lard or shortening
Ice-cold water (1/3 cup to scant V2 cup)
Sift flour; measure. Sift again with salt. Cut in
shortening until mixture is of crumbly consist-
ency. Sprinkle ^adually with ice-cold water,
mixing lightly with a fork until dough will hold
together and may be easily cleaned from the bowl.
Chill before using, or use directly. Roll out on
lightly-floured board or canvas to thickness.
If baking pastry shell alone, without filling, prick
with tines of fork and bake in a hot oven (450° F.)
for 20 to 25 minutes or until golden brown.
APPLE PIE
Temp.: 450®-350® F. Time: 40-45 minutes
Pastry for 2-crust 9'' pie
2 teaspoons Benson’s or Canada
Corn Starch
V2 cup white sugar
Dash salt
4V2 to 5 cups sliced, tart apples
1 teaspoon lemon juice
V2 cup Crown Brand Corn Syrup
V2 teaspoon cinnamon
V 4 teaspoon nutmeg ^
1 tablespoon butter
Line a 9" pic plate with pastry. Mix together
Benson's or Canada Com S$^rc%, sugar and salt, and
^rinklc on bottom cru^. Add sliced apples
'^peeled and cored). Combine lemon juice, troum
brand Syrup and spices, and pour over apples.
Dot with butter. Cover wim pastry for top
crust, crimp edges and bake in a hot oven (450° F./
15 minutes. Reduce heat to 350° F. and continue
baking until apples are tender (25 to 30 minutes).
BUTTERSCOTCH PIE
1 baked pastry shell (9^)
XVi cups scalded milk
V2 cup Crown Brand Com Syrup
%Vz to 4 tablespoons Benson’s or Canada
Cora Starch
V2 teaspoon salt
V2 cup brown sugar (firmly packed)
Va cup cold milk
2 eggs, separated
2 tablespoons butter
1 teaspoon vanilla
Scald milk in top of double boiler over boiling
water; stir in Crown Brand Syrup, Blend Benson's
or Canada Corn Starchy salt and brown sugar with
cold milk; add to hot milk, stirring constantly^
until smooth and thick. Cover and continue
cooking 10 minutes, stirring occasionally. Pour
a little of the hot mixture over slightly beaten
egg yolks, then return to double boiler and blend.
Cook 3 minutes longer. Remove from heat, add
butter and vanilla; beat with rotary beater until
smooth and creamy. Pour into baked shell and
top with a meringue prepared from the two
remaining egg whites (recipe page 7).
CHOCOLATE CREAM PIE
1 baked pastry shell (9")
2 cups scalded milk
2 (1-oz.) squares grated un-
sweetened chocolate
Vz cup Crown Brand Cora Syrup
V2 cup white sugar
3V^ to 4 tablespoons Benson’s or
Canada Cora Starch
V2 teaspoon salt
Va cup cold milk
2 eggs, separated
1 tablespoon butter (optional)
1 teaspoon vanilla
Scald milk in top of double boiler over boiling
water; add gratca chocolate. When chocolate is
melted add Crown Brand Syrup and sugar; blend
with rotary beater. Blend Benson's or Canada Com
Starch and salt with cold milk; add to hot mixture
and cook, stirring constantly, until smooth and
thick. Cover and continue cooking 10 minutes.
Add well-beaten egg yolks and cook 3 minutes
longer. Remove from heat, add butter and
vanilla. Beat until creamy. Pour into 9'' baked
shell and top with meringue prepared from
two egg wnites remaining. (Meringue recipe
page 7).
CUSTARD PIE
Temp.: 450*-325® F. Hme: 45-50 minutes
Unbaked pastry shell (9'')
2 tablespoons white sugar
Va cup Crown Brand Corn Syrup
Va teaspoon salt
1 tablespoon Benson’s or Canada
Corn^ Starch
2 eggs, slightly beaten
2 cups scalded milk
Grated nutmeg
Line a 9" pie plate with pastry; bake in a hot
oven (450° F.) for 5 minutes. Remove from oven.
(The pastry shell is pre-cooked to avoid a sogp’
bottom crust; if preferred, the filling may be
baked directly in tne raw shell). Meantime, mix
together the sugar. Crown Brand Syrup, salt, and
Benson's or Canada Com Starch, Add slightly
beaten eggs and hot milk; blend well with rotary
beater. Strain filling into pre-cooked sUcII.
^rinklc with grated nutmeg. Bake in a hot oven
(450° F.) until the crust is set (10 to 15 minutes).
Reduce heat to 325® F. and bake until a silver
knife blade inserted in the filling comes out clean
(about 25 to 30 minutes).
LEMON PIE
1 baked pastry shell (9'')
4 V 2 tablespoons Benson*# or Canada
Corn Starch
0 f V 2 cup Crown Brand Com Syrup
\ Vi cup sugar
Vi teaspoon salt
1 Vi cups boiling water
3 eggs, separated
6 tablespoons lemon juice
3 teaspoons grated lemon rind
2 teaspoons butter
Mix together Benson s or Canada Com Starchy Crown
Brand Syrupy sugar and salt in top of double
boiler; add boiling water, stirring constantly.
Blend with rotarv beater. Cook over boiling
water until smootn and thick; cover and cook 10
minutes, stirring occasionally. Combine slightly
beaten egg yolks, lemon juice and rind. Add to
hot mixture and blend well. Continue cooking 3
minutes; remove from heat and add butter. Pour
into baked shell and top with meringue made
from the 3 remaining egg whites (see recipe page
7, adding 1 tablespoon Crown Brand Syrup for the
extra egg white).
to 1 cup sugar may be used in place of the Vi cup
syrup and Vi cup sugar.
FRESH BLUEBERRY PIE
Temp.s 450®-350® F. Hme: 45-50 minutes
Pastry for 2-crusC 9" pie
V 2 cup white sugar
Vs teaspoon salt
1 tablespoon Benson*s or Canad#
Corn Starch
4 cups cleaned blueberries
3 tablespoons Crown Brand Cora
Syrup
1 teaspoon lemon juice
1 tablespoon butter (optional)
Line a 9'' pic plate with pastry. Mix together
sugar, salt ana Benson s or Canada Corn Starch;
g>rinkle of this mixture on unbaked crust.
Fill with blueberries. Mix together Crown Brand
Corn Syrup and lemon juice; pour over berries.
Sprinkle with remainder of Com Starch-sugar
mixture; dot with butter; cover with top crust.
Bake in hot oven (450® F.) for 15 minutes; reduce
heat to 350® F. and continue baking for 25 to 35
minutes or until done.
Variations:
(2) Fresh Peach Pie — Follow directions for
Blueberry Pie, replacing blueberries with an equal
quantity of sliced fresh peaches. Increase Coro
Starch to 2 tablespoons. Criss-cross pastry strips
wide) to make a lattice top. Bake as
directed.
(2) Fresh * Cherry Pie — Follow directions for
Blueberry Pie, replacing blueberries with an equal
quantity of pitted, cleaned sour cherries. Increase
(iorn Starch to 2 tablespoons; sugar to 1 cup, and
Crown Brand Syrup to cup. Bake as directed.
(3) Fresh Raspberry Pie — Follow directions for
Blueberry Pie, replacing blueberries with an equal
qu^tity of fresh, cleaned raspberries. Increase
Cdfe Starch to 2 tablespoons: omit lemon juice.
Bake as directed.
PUMPKIN CREAM PIE
I'emp.t 450®-350* F. Time: 40-50 minute»
Unbaked pastry shell (9")
2 eggs, slightly beaten
Y 4 cup Crown Brand Cora Syrup
Y 4 cup brown sugar
1 cup cooked pumpkin
1 tablespoon Benson*# or Canada
Corn Starch
Ye teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
Yi cup table cream
IV 2 cups milk
Line a 9" pic plate with pastry; flute edge. Bake
in a hot oven (450® F.) for 5 minutes; remove
from oven. To slightly beaten eggs add all other
ingredients except cup of the cream. Pour
into partially cooked shell; pour remaining
cup cream carefully over top. Bake in a hot oven
(450® F.) for 10 minutes; reduce heat to 350® F.
and continue baking 30 to 35 minutes or until a
silver knife blade inserted in the filling comes out
clean. Serve with slices of Canadian cheese.
MERINGUE TOPPING FOR PIES AND
PUDDINGS
2 tablespoons Crown Brand Cora Syrup
1/16 teaspoon salt
2 teaspoons Benson’s or Canada Cora Starch
2 egg whites, beaten
Mix Crown Brand Syrup, salt and Benson's or Canada
Corn Starch thoroughly. Beat gradually into egg
whites (which have been beaten stiff but not dry)
until mixture peaks. Pile lightly on pic fillings
or puddings and bake in a slow to moderate oven
(325® F.p for 15 to 20 minutes or until delicately
browned. Allow to cool away from drafts.
(Sufficient for topping 1 (8" or 9") pie).
Variation:
Meringue Drofs (Jor pies and puddings) — Follow
directions as in Meringue Topping. Instead of
spreading over pic or pudding in one lot, drop
mixture from spoon on the surface of a pan of
gently boiling water. Cook 5 minutes.
or — Place the pan of water with the small
Meringue Drops in a slow to moderate oven (325^
F.) until delicately browned.
‘ ► When cooked (either on top of stove or in oven)
Tift each meringue carefully from the water and
let drain. Arrange tastefully on top of cream
tv pies, soft desserts, etc. If desired, garnish each
meringue drop with a speck of brightly coloured
icily.
Always sift flour and Benson’s or
Canada Corn Starch before measuring.
• Easy ways to serve
CROWN BRAND SYRUP
to the children
A# a spread on bread, toast, etc., on cereal#
in place of sugar, to sweeten and flavour orange
juice, poured on fresh or preserved fruit#-—
CROWN BRAND SYRUP in milk improve#
the flavour and makes it even more enjoyable.
NOTE: To serve Crown Brand Syrup on
dry cereals slightly warm the syrup so that
g it will flow freely.
HOT BREADS
RULES FOR SUCCESSFUL QUICK
BREADS
(Muflkis, Biscuits, Scones, etc.)
1. Mix batters just to blend. Overbeating
causes toughness, (l exception : Popovers — which
derive their lightness from vigorous beating.)
2. Work quickly, assembling all in^dients
and greasing all tins before starting to mix recipe.
3. Allow baked fruit or nut breads to stand 24
hours before slicing.
BRAN MUFFINS
Teoip.x 400* F. (Basic racipe) Timex 25 minates
V 4 cup sifted all-purpose flour
Va cup Benson’s or Canada Com
Starch
Vi teaspoon salt
2)4 teaspoons baking powder
1 cup ready-cooked bran
1 egg, beaten
Vz cup Crown Brand Com Syrup
Vi cup milk
2 tablespoons melted fat
Sift flour; measure* Sift toother with Benson's or
Canada Com Starch, salt ana baking powder. Add
bran. Beat egg light, stir in Crown Brand Syrup,
milk and melted fat. Add liquid ingredients all
at once to d^ ingredients and stir until just
moistened. Fill greased muffin tins 2/3 full and
bake in a hot oven (400° F.) 25 minutes. Yield:
16 to 17 (about 2" in diameter) or 12 (about 3"
in diameter).
Variations:
(1) Fruit Bran Muffins — Add yi to ^ cup chop-
ped raisins, currants or chopped raw prunes (when
available) to Basic Recipe.
(2) Sour Milk Bran Muffins — ^Replace the sweet
milk in Basic Recipe wi3i an equal quantity of
sour milk; and replace the 1}/^ teaspoons baking
powder with 1 teaspoon baking powder plus
teaspoon baking soda.
OATMEAL BREAD
Temp.x 425®-375* F. Time: 45 mitiutes
2 teaspoons salt
2 cups boiling water
2 cups rolled oats
1 tablespoon melted fat
2 cakes compressed yeast
cup lukewarm water
Vz cup Crown Brand Com Syrup
4 to 4 Vz cups sifted all-purpose flour
Add salt to boiling water; remove from heat.
Stir in rolled oats and melted fat. Let stand until
lukewarm, stirring occasionally. Soften yeast in
cupful of the lukewarm water; add remainder
of water and Crown Brand Syrup. Combine with
rolled oats mixture. Gracfually sift flour into
yeast mixture, adding all the flour to be used, or
enough to make a dough of the desired consistency
or stiffness. Stir as long as possible with a spoon,
then knead in remaining flour with the’ hands.
Turn on floured board and knead until smooth.
Turn into a greased bowl, cover, and let rise in a
warm place until double in bulk (about 1 hour),
Rnead down and divide dough Into two equal
parts; cover and let stand 15 minutes. Shape each
into a loaf; place in greased bread pans 9'' x 5"
K 3'' and let rise in warm place until doubled in
bulk (about 30 minutes). Bake in hot oven
(425° F.) for 15 minutes, then reduce heat to
375° F. and complete baking (about 30 minutes).
About 10 minutes before baking time is completed,
brush tops of loaves with melted butter. This
bread is tender and delicious. Yield: 1 loaves,
9"x5".
QUICK MUFFINS
Temp.x 3750 F. (Basic Recipe) Time: 25 minute#
1% cups sifted all-purpose flour
V 4 cup Benson’s or Canada Com
Starch
4 teaspoons baking powder
Vz teaspoon salt
1 egg, well beaten
3 tablespoons melted fat
V 4 cup milk
V 4 cup Crown Brand Com Syrup
Sift together the first four inCTedients. Beat egg
light and add melted fat, milk, and Crown Brand
Syrup. Make a depression in the sifted dry in-
gredients and pour in the second mixture all at
once. Stir quickly, just enough to blend the in-
gredients (do not beat). Turn at once into well-
greased muffin tins (two-thirds full) and bake in a
moderate oven (375® F.) 25 minutes. Yield: 18
(2") muffins or 12 (3") muffins.
Variations:
(1) Carrot Muffins — Follow Basic Recipe, de-
creasing Crown l^and Syrup to 2 tablespoons and
adding 1 cupful freshly grated raw carrots to dry
ingredients.
(2) Graham or Whole Wheat Muffins — Follow
Basic Recipe, replacing 1 cupful of the all-purpose
flour with 1 cupful of graham or whole wheat
flour (unsifted).
(3) Wheat Germ Muffins — Follow Basic Recipe,
replacing 1 cupful of the all-purpose flour with one
cupful wheat germ (unsifted).
(4) Fruit Muffins — 2/3 cupful fresh blueberries,
or 2/3 cupful dhopped raw apples (with tea-
spoon nutmeg and teaspoon cinnamon added);;
or cupful chopped raisins, dates or raw prunes,
(when available) make tasty additions to the
Basic Recipe.
(5) Cheese Muffins — Add 2/3 cupful grated Ched-
dar cheese to Basic Recipe,
TEA BISCUITS
Temp.: 450® F, (Basic recipe) Timex 12-15 mimite#
IV 4 cups sifted all-purpose flour
Va cup Benson’s or Canada Com
Starch
4Vz teaspoons baking powder
1 teaspoon salt
V 4 cup lard or shortening
V 4 cup milk
A little flour to knead
Sift flour, measure. Then sift together witbi
Benson s or Canada Com Starch, baking powder and
salt. Cut in lard or shortening rather coarsely
(until each little piece of flour-coated fao is about:
the size of a corn kernel). Make a well in centre
of drv mixture and pour in milk all at once. Stir
lightly with fork or knife, turn on lightly floured
board ^d knead gently until smooth (about 20’
counts). Roll ' thick and cut into desired:
shapes with lightly floured cutter. Place on.
lightly greased baking sheet and bake in a hot:
oven (450° F.) for 12 to 15 minutes. Yield: 12 to 13.
(2") biscuits.
Variartom;
(1) Drop Biscuiti — Follow Basic Recipe, but
increase milk to 1 cup. Drop batter from spoon
on to greased baking sheet and bake as directed.
(2) "Love Lifters " — Follow Basic Recipe. Roll
Ji" thick and cut in 3" squares, with a sharp
knife. Place to 1 teaspoon Crown Brand Syrup
in the centre of each square. Fold each corner of
square diagonally- into the centre and press down
until they stick in place. Bake as directed.
(3) Butterscotch Biscuits — Follow Basic Recipe;
divide dough in half. Roll each half about
thick and spread with following mixture: 3
tablespoons softened butter, cup brown sugar
(firmly packed), cup Crown Brand Syrut. Now
roll each half like jelly roll and cut in slices.
Grease a pan 8" x 12" and place these little
rolls, cut side down, in the pan, and bake in a hot
oven (450® F.) for 15 minutes. Reduce heat to
375° F. and finish baking. OR — Place each little
pinwheel roll in a well-greased muffin tin and bake
as directed for Butterscotch Biscuits (above).
(4) Cheese Salad Rolls — Follow Basic Recipe.
Roll out into an oblong to thick. Spread
with softened yellow cheese Cany- desired tnick-
ness) and roll up lengthwise (jelly-roll fashion).
Cut down in slices about wide, and place, cut
side down, in greased muffin tins or on greased
baking sheet. Bake as directed in Basic Recipe.
A grand accompaniment to salads.
(5) Parsley Pinwheels — Proceed as in Salad Cheese
Rellsy replacing the cheese with a spreading of
softened putter and sufficient choppea parsley to
cover the oblong dough. Roll, slice down, and
bake as directed above. These are very nice with
salads, omelets or meat, and make an attractive
topping for meat pie.
(d') Whole Wheat or Graham Biscuits — Follow
Basic Recipe, replacing 1 cup of the sifted flour
with 1 cup unsifted whole wheat or graham tloui
Bake as directed.
(7) Cheese Biscuits — Add 3^ cup grated cheese to
dry ingredients.
(0 Fresh Fruit Shortcake — Increase shortening to
1/3 cup. Bake whole, or cut in rounds as for
biscuits. If baked whole, make cither one thick
layer or 2 thin layers (one placed upon the other).
Bake as directed. Split wffiilc hot, spread with
butter and fill with crushed, slightly sweetened
fresh fruit (strawberries, raspberries, peaches,
etc.). Place layers together again and cover the
top with additional fruit. Top with whipped
cream and garnish with whole or sliced fruit.
GOLDEN POPOVERS
(A real butter<saver)
Temp.: 450®-350* F. Time: 35-40 minutea
1 cup sifted all-purpose flour
Va teaspoon salt
Ve cup milk
2 eggs
Vz teaspoon melted fat (optional)
Sift flour; measure. Sift together with salt into
bowl. Add milk gradually, beating constantly
with spoon. Beat eggs very thick; add to smooth
batter. Add melted fat. Beat mixture vigorously
with rotary hand or electric beater for at least 2
minutes. Grease sizzling hot muffin tins or heavy
yrex cups and fill at once (2/3 full) with popover
atter. Bake in hot oven (450® F.) for 25 minutes,
then reduce heat to 350° F. and bake 10 to 15
minutes longer. Yield: 8 to 9 medium popovers.
Serve hot with salad or other suitable luncheon or
supper dish.
Whole Wheat or Graham Popovers
Replace the 1 cup sifted all-purpose flour in
above recipe with cup sifted all-purpose flour
and cup unsifted whole wheat or graham flour.
DESSERTS
APPLE CRISP
Temp.: 375^-350*’ F. Timet 50 to 60 minutes
6 to 8 medium apples (tart)
1/3 cup hot water
Vz cup Crown Brand Com Syrup
1/16 teaspoon salt
1 teaspoon ground cinnamon
V^ cup white or brown sugar
Va cup sifted all-purpose flour
1/3 cup butter
Pare, core and slice ^ples. Place in a iH-quart
^eased casserole, combine hot water. Crown
^and Syrupy salt and cinnamon; pour over ap-
ples. Blend sugar and flour; rub in butter until
mixture is crumbly in consistency. Pat this
mixture on top of apples and bake uncovered in
a moderate oven (375^ F.) for 20 minutes; reduce
heat to 350° F. and bake until apples arc tender
(length of time will depend upon variety of
apples used). Serve warm oc chilled, with or
without cream. Serves 6.
Variations:
(!') Replace the cup flour with cup flour
and 3^ cup rolled oats.
(2) Replace the 1/3 cup butter with cup
peanut butter when availaole, and 2 tablespoons
butter.
(3) 3^ cup water may replace the 1/3 cup called
for, if the apples are very dry.
(4) Replace apples with- fresh peaches in season.
BAKED RHUBARB PUFFS
Temp.: 350® F. Time: 20-25 minutei
Va cup creamed shortening
Vz teaspoon vanilla
Va cup white sugar
Ve cup Crown Brand Cora Syrup
t egg, well beaten
2 cups sifted pastry flour
3 teaspoons baking powder
Vz teaspoon salt
Va cup milk
1 cup raw rhubarb, very finely diced
Measure creamed shortening, vanilla, sugar and
Ooum Brand Syrup into a bowl; beat well. Add
well-beaten egg and blend. Add sifted dry ingre-
dients alternately with milk. Lastly, fold in
rhubarb. Fill greased muffin tins two-thirds full,
bake in moderate oven (350° F.) for 20 to 25
minutes. Remove from tins and serve hot with
Vanilla Sauce or any of its Variations (recipes
page 12). Yield: 12 to 16 muffins.
Variation:
Surprise Cupcakes: Follow above recipe, omit-
ting rhubarb. Fill greased cupcake tins 2/3 full,
make a depression in each lot of batter, and put
in teasTOon Strawberry or Raspbory Jam.
Bake as directed. (These cupcakes will not
require any icing.)
9 —
COTTAGE PUDDING
Temp.t 350* F. Timet 50 minute*
V 4 cup butter or shortening
Y 2 cup sugar
Yz cup Crown Brand Com Syrup
1 eggf beaten
2 cups sifted pastry or cake flour
2 Y 2 teaspoons baking powder
Yi teaspoon salt
V 2 cup milk
1 teaspoon vanilla
Cream butter or shortening and gradually beat in
sugar and Crown Brand Syrup. Add beaten egg,
then add sifted dry ingredients alternately with
milk. Stir in vanilla. Pour into a greased and
floured pan 8''x8^^x2" and bake in a moderate
oven (350° F.) for 50 minutes. Cut in squares and
serve hot with Vanilla Sauce or any of its varia-
tions (recipes page 12). Serves 8.
Variation:
Fruit Puffs: Increase shortening to 1/3 cup,
omit vanilla and add 2 teaspoons grated lemon or
orange rind. Bake in greased, floured cupcake
tins (filling ^ to 2/3 full) in a 350*^ F. oven, for
25 to 30 minutes. Serve hot with Lemon or
Orange or Fruit Sauce (recipes page 12).
BROWN BETTY WITH CHEESE
Temp.: 350*-375* F. Time: About 1 hr. aud 20 min.
3 to 4 tablespoons melted butter
IV^ cups soft bread crumbs
6 m^ium apples (tart)
V 4 cup Crown Brand Corn Syrup
V 4 cup sugar
1/16 teaspoon salt
1 teaspoon ground cinnamon or nutmeg
(or both)
1 tablespoon lemon juice
2/3 cup grated cheese
1/3 to 1/2 cup water (depending on variety
of apples)
Toss melted butter and bread crumbs together.
Place about one-half cupful in the bottom of a
Ij^-quart CTcased casserole and cover with half
of the apples (pared, cored and sliced), and half
of the combined Crown Brand Syrup, sugar, salt,
cinnamon or nutmeg, lemon juice, cheese and
water. Now put another layer of buttered crumbs
over this (about 3^ cupful) and top again with a
layer of sliced apples, then a layer of the com-
bined mixture. Top all with the remaining but-
tered crumbs. Cover and bake in a moderate
oven (350°-375° F.) 30 to 35 minutes, then remove
cover and bake until apples are tender (45 minutes
or longer.) Serve warm or chilled, with plain
whole milk or cream.
Note: Omit cheese for a plain Brown Betty
dessert. Serve with Foamy Sauce (recipe page 12).
CODDLED APPLES
Temp.: 300®-325® F. Time: 45-50 minutes
8 medium apples, tart and firm
8 whole cloves
1 Yz cups boiling water
Small stick cinnamon
V4 to 1 cup Crown Brand Com Syrup
(exact amount depending upon
sweetness of apples)
Wash and core apples; do not peel. Place in large,
flat greased baking dish and stick a whole clove
in each apple. Add water, cinnamon and Crown
Brand Syrup. Cover and cook in a slow oven
(300° to 325° F.) until apples are tender (45 to 50
minutes). Remove from pan and baste with the
syrup. Serve warm or chilled, plain or with
cream. Serves 8.
FLOATING ISLAND
1 C8S* separated
1 tablespoon white sugar
1% cups scalded milk
Y 4 cup white sugar
Ys teaspoon salt
1 tablespoon Benson’s or Canada
Cora Starch
Y 4 cup cold milk
Y 2 teaspoon vanilla
Red jelly (for garnish)
To stiffly beaten egg white add 1 tablespoon white
sugar; beat again, using rotary beater. Poach by
spoonfuls on top of milk which is being scalded
in top part of double boiler. Skim out and reserve
for top of custard. Mix together cup sugar,
salt, Benson s or Canada Com Starch and cold milk.
Blend, and stir into hot milk; stir and cook over
hot water till smooth and thick. Cover and con-
tinue cooking for 10 minutes. Add well-beaten
egg yolk and again cook for 3 minutes. Remove
from heat ana add vanilla; beat with rotary
beater until creamy. Pour into chilled individual
glass serving dishes; top with the poached me-
ringue and garnish with a tiny bit of bright red
jelly. Serves 4.
PLUM PUDDING
l cup grated raw carrots
1 cup grated raw potatoes
1 cup grated soft bread crumbs
Y 4 cup suet, finely chopped
2 tablespoons sour milk
Yx cup sifted all-purpose flour
1 teaspoon ground cinnamon
Y% teaspoon ground nutmeg
1 cup seedless raisins
1 cup currants
Yz cup brown sugar
Yz cup Crown Brand Corn Syrup
Yz teaspoon baking soda
1 teaspoon salt
Yz teaspoon ground allspice
Mix ingredients in order given. Turn into large
well-greased mould (iK-quarts), or 8 individual
moulds. Do not fill mould or moulds more than
2/3 full. Cover tightly; (be sure to grease cover
too); set on a rack in a large kettle or steamer,
which has been half-filled with boiling water.
Steam small moulds for ij^ to l}^ hours; large
mould for 3 hours. Replenish steamer with boil-
ing water during the steaming period if necessary.
Unmould on a heated serving platter; serve hot
with Foamy Sauce (recipe page 12), or with
Vanilla Sauce or ode of its Variations (reci^s
page 12). l^ott: If pudding is not used immediately,
reheat for hour before serving. Serves 8.
TRIFLE
2 Yz cups stale white cake, cut in fingers
1/3 cup grape or currant jelly
2 cups Custard Sauce (see page 11)
Arrange cake fingers in 6 chilled sherbet glasses.
Top with jelly and t>our Custard Sauce over all.
Chill thoroughly. Top with a speck of jelly; or
make Custard Sauce with egg yolks and use the
remaining egg whites to make Meringue Drops
(see page 7); top Trifle with Meringue Drops.
Serves 6.
VANILLA BLANC MANGE
(Basic Recipa)
2 cups hot milk
3 tablespoons Benson’s or Canada
Cora Starch
Ya cup white sugar
Ya teaspoon salt
2 tablespoons cold milk
1 teaspoon vanilla
10-
Scald 2 ci^ milk over boiling water. Mix
Benson’s or Canada Corn Starch, sugar and salt with
cold milk. Add slowly to hot milk, stirring con-
stantly until thick. Cover and continue cooking
10 minutes, stirring occasionally. Remove from
heat, add vanilla. Pour into serving dish or into
individual moulds lightly oiled with Ma^ola or
rinsed in cold water. Chill. Unmould and serve
with Crown Brand Com Syrup, jam, canned or fresh
fruit, etc.
Variations:
(1) Foamy Fuddini — Fold 2 stiffly beaten egg
whites into cooked blanc mange. Pour into
individual moulds or large mould; chill. This
mixture may be tinted delicately with vegetable
colouring.
(2) Butterscotch Budding — Add cup brown
sugar to Basic Recipe; reduce white sugar to 2
tablespoons and blend with the Com Star^, brown
sugar, salt and cold milk, and proceed as directed.
When vanilla is being added, add 1 tablespoon
butter and blend.
(3) Chocolate Pudding — Add 2 tablespoons white
sugar, cup Crown Brand Com Syrup, and cup
dr^ cocoa to sugar. Com Starch, salt and milk
mixture in Basic Recipe; OR — Increase sugar in
Basic Recipe to cup. Melt two (l-oz.) squares
unsweetened chocolate in the scalded milk and
cook as directed. Chill and serve with rich milk
or table cream.
(f) Fruit Pudding — Replace one-half of the milk
in the Basic Recipe with an equal quantity of
fruit juice (peach, raspberry, strawberry, cherry,
etc.), adding a small amount of sugar and a speck
of salt (to taste). Garnish pudding with fresh
or canned fruit to correspond with the juice used
in the recipe.
VELVETY BAKED CUSTARD
Temp.: 325** F, Time: 45 minutet
2 eggs
1/3 cup Crown Brand Com Syrup
or % cup sugar
1 tablespoon Benson’s or Canada
Corn Starch
Va teaspoon salt
2 cups scalded milk
1 teaspoon vanilla
V 2 teaspoon grated nutmeg
(if desired)
Beat eggs slightly; add Crown Brand Syrup or
sugar, Benson s or Canada Corn Starch, and salt.
Stir in hot milk and vanilla; blend. Pour mixture
into greased custard cups and if desired, sprinkle
grated nutmeg over top of each custard. Place
filled cups in a pan of warm water and bake in a
slow to moderate oven (325° F.) 45 minutes or
until done (when a silver knife blade, inserted in
custard, comes out clean). Chill, unmould, and
serve with fresh or canned fruit, or cream. Serves
4 to 6.
Note: If cooked in one large baking dish, place
also in a pan of warm water and bake longer (50
to 60 minutes) in a 325° F. oven.
Variations:
(1) Caramel Custard — Follow directions for
Velvety Baked Custard. Before filling greased
custard cups, pour one tablespoon Crown Brand
Syrup into the bottom of each one. Now fill cups
with custard mixture and proceed as directed for
baking. Chill and unmould. The Crown Brand
Syrup will provide a delicious sauce for this
dessert.
(2) Fruit Replace one-half of the milk
with an equal quantity of fruit pulp and juice.
Sweetening may be increased or decreased accord-
ing to taste.
SPECIAL DESSERT SAUCES
BUTTERSCOTCH SAUCE (For Ice Cream)
Va cup Crown Brand Cora Syrup
Vi cup white or brown sugar
1 tablespoon table cream or canned
evaporated milk
Va teaspoon salt
Va teaspoon vanilla
2 tablespoons butter
2 tablespoons boiling water
^mbine Crown Brand Syrup, sugar, cream and salt
in saucepan. Bring to boiling point over moderate
heat, and boil until mixture forms a very soft ball
when a little is dropped into cold water. (This
will be 232 ® F. on candy thermometer). Remove
from heat, add vanilla and butter. Blend and add
boiling water, stirring until smooth. Serve hot
or cold.
Note: When available, chopped nutmeats make
a tasty addition to this sauce.
CUSTARD SAUCE or SOFT CUSTARD
2 cups scalded milk (Basic Recipe)
1 tablespoon Benson’s or Canada
Corn Strrch
Vs teaspoon salt
2 tablespoons white sugar
1/3 cup Crown Brand Corn Syrup
2 egg yolks or 1 whole egg
slightly beaten
1 teaspoon vanilla
Scald milk in top of double boiler. Blend Benson’s
or Canada Corn Starch and salt with sugar and
Crown Brand Syrup; combine with slightly beaten
egg or egg yolks. Gradually pour the scalded
milk over this mixture, stirring until smooth.
Return to double boiler and cook, stirring con-
stantly, until mixture has thickened and will
coat the back of a silver spoon. Remove from
heat and add vanilla. Strain, chill, and serve
over Trifle, Vanilla Blanc Mange, fresh fiiiit
sections, and other desserts.
Variations:
(1) Lemon Custard Sauce — Add 1 teaspoon lemon
juice to Benson s or Canada Corn Starch, salt, sugar
and Crown Brand Syrup mixture. Replace vanilla
with 1 teaspoon grated lemon rind.
(2) Fruit Custard Sauce — Replace 1 cup or more
of the milk in Basic Recipe with fruit juice, heated.
Cook mixture until smooth and thick, stirring
constantly. Remove from heat and stir in grated
rind from lemons or oranges (replacing vanilla in
Basic Recipe). Add 1 tablespoon butter.
(3) Fluffy Custard Sauce — Use 2 egg yolks in
Basic Recipe. Reserve the 2 egg whites, beat stiff
and fold into cooked Custard Sauce or a Variation.
(4) Meringue Pudding — Use 2 egg yolks in Basic
Recipe. Reserve the 2 egg whites and make 1
reci^ of Meringue Topping or Meringue Drops
(recipes page 7). Use as garnish with sauce on
trifle, blanc mange or other desserts, v
Note: Do not allow the water in the bottom
part of double boiler to boil too -rapidly when
cooking custard sauce mixtures; this will cause
curdling. If sauce does curdle at any time, set it
in a pan of cold water and beat with rotary beater.
(The sauce will be somewhat thinner.)
It
CHOCOLATE SAUCE
(For Ice Cream)
2 (1-oz.) squares uasweetetted
chocolate
teaspoon salt
cup Crown Brand Com Syrup
Y 4 cup white sugar
2/3 cup water
2 tablespoons butter
Vz teospeon vanilla
Melt chcx:olatc in saucepan over slow heat. Add
salt. Crown Brand Syrupy susar and water, and
blend. Cook slowly until thick (about 10 min-
utes). Add butter. Remove from heat and add
vanilla. Serve warm on ice cream, blanc manges,
etc.
FOAMY SAUCE
1 tablespoon Benson’s or
Cora Starch
V 4 teaspoon salt
1 cup milk
1/5 cup Crown Brand Corn Syrup
1 egg, separated
Vz teaspoon vanilla
Combine Benson's or Canada Corn Starch and salt
with 2 tablespoons of the milk, then blend with
the remainder of the milk in top part of double
boiler. Beat egg yolk with a fork and mix with
Crown Brand Syrup; add to milk mixture. Cook
all together, stirring constantly, until mixture is
thick. Remove from fire, cool and add vanilla.
Just before serving, fold in beaten egg white.
Serve with suitable baked or steamed pudding.
Serves 6 to 8.
All quantities given are for level
measurements. Always use standard
measuring cups and spoons.
VANILLA SAUCE
(Basic Recipe)
3 tablespoons white sugar
% cup Crown Brand Corn Syrup
1 tablespoon Benson’s or Canada
Com Starch
Ys teaspoon salt
1 cup boiling water
1 tablespoon butter
1 teaspoon vanilla
Blend sugar and Crown Brand Syrup with Benson's or
Canada Com Starch and salt, in saucepan. Stir in
boiling water and bring to a boil over direct heat,
stirring constantly until sauce thickens and be-
comes clear. Cook 15 minutes longer over low
heat or over boiling water. Add butter and
flavouring and serve hot with Cottage Pudding
(recipe page 10), or any other suitable baked or
steamed pudding.
Variations:
(1) Butterscotch Sauce — ^Replace white sugar in
Basic Recipe with cup brown sugar, and in-
crease butter from 1 tablespoon to 2 tablespoons.
(2) Lemon or Orange Sauce— -Omit vanilla in Basic
Recipe and add 1 tablespoon lemon or orange
juice, 1 to 2 teaspoons grated rind, and a few
grains ^ound nutmeg.
(3) Broum Sugar Sauce — Replace white sugar in
Basic Recipe with 1/3 cup brown sugar.
(^) Chocolate Sauce — ^Aad 3^ (l-oz!^ square un-
sweetened chocolate (melted) to remaining in-
gredients in Basic Recipe; OR — Blend in 2 table-
mens dry cocoa with the sugar. Crown Brand
Com Starch and salt mixture in Basic Recipe.
(The boiling water may be replaced by an equal
quantinr of hot milk it desirca.)
(3) truit Sauce — ^Replace boiling water in Basic
Recipe with heated fruit juice (fresh, or drained
from canned fruits).
SALADS and SALAD DRESSINGS
COLE SLAW
2 cups shraddec^ crisp raw cabbage
Vz cup Mayonnaise or Boiled Salad
Dressing or French Dressing
1/16 teaspoon salt
1 tablespoon scraped onion or 2
tablespoons finely chopped chives
1 tablespoon chopped green pepper
Shred cabbage, add dressing, salt, onion, and
green pepper; toss lightly together until well
blended. &rvc cold. Serves 4.
Variations:
Add to 1 cupful grated raw carrot.
(2) Follow directions as given, omitting onion
and green pepper. Grate or shred thinly 4 ounces
of yellow cheese and combine with cupful
chopped tart apple. Add to the 2 cups shredded
cabbage and the dressing, and toss all together
lightly. Season to taste and serve while fresh in
nests of crisp lettuce.
(3) Replace the yellow cheese in Variation (2)
with 1 cupful cottage cheese.
POTATO SALAD
"4 cups cooked potatoes (diced)
1 small onion or several tops of
chives, finely chopped
\Vz teaspoons s^t
V% teaspoon pepper
4 large stalks <^ery, chopped
2 hai^-cooked eggs
2 tablespoons finely chopped parsley
or fresh raw spinal ^
Jlfly MayonuMse to moisten
Cook potatoes in their skins in boiling salted
water until tender. Cool, remove skins and dice.
Add finely cut onion or chives, salt, pepper,
chopped celery, coarsely-chopped hard-cooked
eggs, and parsley or raw spinach. Add Jiffy
Mayonnaise to moisten; toss all together with a
fork. Chill. Arrange salad attractively in crisp
lettuce cups or on a bed of crisp shredded lettuce
or other greens. Garnish with fresh parsley
sprigs and crisp c^rot sticks or curls; or tiny
leaves of fresh, crisp spinach and radish roses.
Serve with sliced tomatoes, or with cold cuts or
cold sliced meat loaf. Serves 6.
Variations:
(1) Iced Potato Salad — Combine in^edients as
directed above, adding the whites of nard-cooked
but reserving the yolks. Chill the salad.
Pile on a cold platter and “ice” all over with
Jiffy Mayonnaise^ into which has been blended
cup softened yellow cheese. Over all, grate yolks
of h^d-cooked eggs. For “company occasions",
garnish with leaves cut from green peppers and
flower petals cut from raw carrot slices.
(2) Cold Tongue Rolls — Cut thin slices of cold
cooked tongue. Spread each slice thickly with
Potato Salad, Roll up and chill. If slices are
large, cut in halves for serving.
Salads should always be served crisp
and cool.
12 —
SALMON SALAD MOULD
1 tablespoDtt salt
V 2 tablespoon dry mustard
X tablespoon sugar
2 eggs or 3 egg yolks
% cup sweet milk or cream
cup vinegar
1 V 2 tablespoons gelatine
cup cold water
1 pound cooked salmon (flaked)
Combine salt, mustard and sugar in top of double
boiler. Beat eggs slightly, add milk and vinegar,
and pour into first mixture, stirring constantly to
blend. Place over boiling water and cook, stirring
frequently, imtil mixture thickens. Meantime,
soften gelatine in cold water, then dissolve in hot
mixture while stirring constantly. Beat smooth
with rotary beater; add cookea flaked salmon.
Turn into greased mould and chill. Unmould
on bed of crisp lettuce; garnish with parsley and
rings of hard-cooked egg. Serves 6. Serve with
Maxpla Mayonnaise.
Vofiation:
Salmon Salad Loaf — ^Turn cooked mixture into
mased loaf pan and chill. Unmould and slice.
Serve with green salad and (or) escallopcd po-
utocs.
TOMATO SALAD CUPS
(Basic Recipe)
6 firm fresh medium*sized tocaatoes
Pulp from scooped out tomatoes
1 cup cream cheese
1 teaspoon prepared mustard
Vz cup diced celery
2 tablespoons chopped parsley or
chopped green pepper
Seasonings and Jifly Mayoima:^
to taste
Remove skins fi*om tomatoes by blanching for 1
or 2 minutes in boilii^ water, plunging into cold
water and peeling, (fut a thin slice from top of
each tomato; scoop out seeds and part of the pulp.
Sprinkle inside of each tomato with salt,, invert
and chill. Just before serving, fill each “cup’*
with the mixture prepared from combining ic
tomato pulp, cream cheese, mustard, celery,
parsley or green pepper, seasonings and Jiffy
Mayonnaise to taste. Garnish with sprigs of fresh
parsley and serve with Jiffy Mayonnaise, Serves 6.
Variations:
A variety of salad mixtures may be used as a
'filling for Tomato Salad Cups, Here we suggest a
few combinations:
(1) Diced crisp cucumbers or chilled green peas
combined with Jiffy Mayonnaise and diced tomato
,pulp.
(2) Chopped crisp celery and chopped apple
•combined with Jiffy Mayonnaise, (When avail-
able, add a few raisins and chopped nutmeats just
ibeforc serving).
( 3 ) Combine grated Canadian cheese with Jiffy
.Mayonnaise; mix till smooth. Add diced crisp
•celery and grated raw carrot. Garnish with
.parsley or cress.
( 4 ) Cut each chilled tomato crosswise into
quarters, sixths or eights, using a sharp knife.
carcfrl not to cut through bottoms of cups.
.'Spread sections out to resemble flower petals.
.Sprinkle with salt and place any desired mixture
an centre of each “flower” (such as cottage cheese
mixed with Jiffy Mayonnaise), Garnish with
ssliccs of hard-cooked egg.
(5) Chicken salad. Potato Salad, etc., arc other
isaggesttoDs for fillings.
STUFFED CELERY FINGERS
6 long, crisp stalks celery
6 firm, fresh raw carrots, grated
teaspoon salt
Dash pepper
1 teaspoon scraped onion
2 to 3 tablespoons Jifly or Marola
Mayonnaise
2 tablespoons finely chopped parsley
Qcan celery stalks and cut into desired lengths or
make into celery curls. Scrape carrots, grate, and
add salt, pepper, scraped onion and Jiffy or Mas^pla
Mayonnaise. Mix well together and fill stalks,
garnishing tops with finely chopped parsley.
Serve often as an accompaniment to a luncheon
or dinner plate.
Variations:
(1) Oeam 1 (4-oz.) package white or yellow
cheese with Mayonnaise to blend. Add 1 to 2
tablespoons finely chopped red or green pepper
and blend. Fill stalks.
(2) Cream 4 ounces yellow cheese with Mayon-
naise to blend. Add 1 tablespoon finely chopped
chives or scraped onion.
BOILED SALAD DRESSING
2 eggs
3 tablespoons sugar
1 Vz teaspoons salt
1 Vz teaspoons dry mustard
1 tablespoon Benson’s or Canada Com
Starch
Dash paprika
Dash cayenne
Vz cup milk or water
V 2 cup vinegar
1 tablespoon butter
Break eggs into fop of double boiler. Shake over
them sugar, salt, mustard, Benson's or Canada Corn
Starchy paprika and cayenne. Beat vigorously
with rotary beater until no lumps remain in
mixture. Add milk or water; cook over moder-
ately boiling water until mixture begins to
thicken. Add vinegar slowly and continue cook-
ing 10 minutes, stirring frcauently/: Remove from
heat, add butter, and blcna. Strain; store in jar.
Do not cover until very cold. Yield: pint.
Variations:
(J) Fruit Salad Dressing — Replace milk or water
in Boiled Salad Dressing with an caual quantity of
fruit juice and proceed as directea. When avail-
able, a little whipped cream may be folded into
dressing just before serving.
(2) Dressing for Chicken Salad — Replace milk or
water in Boiled Salad Dressing with an equal quan-
tity of chicken broth or stock.
( 3 ) Butter Saver — Omit butter and blend into
cooked dressing 3 tablespoons thick sour cream.
(4) Butter Saver — Omit butter; replace milk or
water with cup cream (sweet or sour).
Note: Increase or decrease the amount of Com
Starch according to the thickness of dressing
preferred.
EGGLESS MAYONNAISE
Vz teaspoon dry mustard
Vo teaspoon pepi^r
V 4 teaspoon paprika
Vz teaspoon salt
1 teaspoon sugar
3 tablespoons unsweetened
evaporated milk
V 4 cup Mazola, chilled
2 tablespoons lemon juice
Combine the dry inmdients, add the milk and
blend. Gradually beat in the chilled Magola
then add the lemon juice and beat with a rotary
beater until smooth. This dressing will keep
inde^tcly in a cool place. Yield: pint.
— XB—
FRENCH DRESSING
1 cup Mazola
Vi cup cider vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dry mustard
V 2 teaspoon paprika
Dash cayenne
Few drops Worcestershire Sauce
Place all ingredients in a tightly covered jar and
shake well. Shake also each time before serving.
OR — Place all ingredients in bowl and beat with
hand or electric beater until mixture is smooth
and well blended.
Variations:
(1) Tomato Trench Dressing — ^To the recipe for
French Dressing add 3^ (l(>-o2.) can condensed
tomato soup, and 1 tablespoon grated onion or 3^
teaspoon powdered onion salt. Increase sugar to
3 tablespoons, or adjust sweetening to taste.
Shake or beat dressing vigorously as directed,
each time before serving. Keep in a cold place.
( 2 ) To half the recipe of French Dressing fold in
3^ cup cranberry sauce. Beat vigorously and serve
with crisp hearts of lettuce as a umcheon or dinner
plate accompaniment.
( 3 ) Add 3^ cup creamed cheese (any variety)
to French Dressing recipe. Beat well and serve
with tossed green salads.
( 4 ) Beat 1/3 cup tart jelly (currant or grape,
etc.) into one-half French Dressing recipe. Serve
with fruit salads.
JIFFY MAYONNAISE
1 egg
I V 2 tablespoons sugar
IV 2 teaspoons salt
2 teaspoons dry mustard
Vs teaspoon paprika
2 tablespoons lemon juice
2 tablespoons vinegar
V 4 cup Mazola
Va cup Benson’s or Canada Coro
Starch
Va cup cold water
Va cup boiling water
Dash Worcestershire Sauce
Put the egg, sugar, seasonings, lemon juice, vmcgai
and Mas(ola in a large bowl, but do not stir. Make
a paste by blending the Benson's or Canada Corn
Starch with the cold water, then add the boiling
water. Cook until clear (5 to 10 minutes). (This
is better done in the top of a double boiler, but
mav be cooked over moderate, direct heat if care-
fully attended to). Add the hot Corn Starch mix-
ture all at once to inmdients in mixing bowl
and beat with rotary beater. Las^, beat in a
few drops Worcestershire Sauce. Inis dressing
thickens and combines beautifully. Yield: 1 pint.
Variations:
(1) Thousand Island Dressing — Same as Variation
(i), Maxpla Mayonnaise, below.
(2) Tartar Sauce — ^To 1 cup Jijfy Mayonnaise add
I tablespoon chopped parsley, 3 tablespoons
chopped pickles (sweet or sour), and 2 table-
spoons chopped olives.
(3) Kelish to Serve with Roast or Broiled Chicken—
To 1/3 cup Jijfy Mayonnaise add 1}^ cups well-
packed peeled tart apples (diced); 1/3 cup seedless
raisins, if available; 1 tablespoon scraped onion;
and a dash of salt. Combine thoroughly and
serve chilled.
MAZOLA MAYONNAISE
(For Hand or Electric Beater)
1 teaspoon dry mustard
V 2 teaspoon salt
Few grains cayenne
1 teaspoon sugar
1 egg
1 cup Mazola, chilled
2 tablespoons lemon juice or vinegar
Mix dry ingredients; add egg. Beat thoroughly
with rotary beater. Add a few drops of Mazola;
beat thoroughly. Add a few drops of lemon juice
or vinegar and beat thoroughly again. Continue
in this fashion until all the lemon juice and about
one-half of the Mazola have been added. Add re-
maining Mazfila in larger quantities at a time.
Ingredients should he cold. Yield: pint.
Variations:
(1) Thousand Island Dressing — ^To 1 cupful of
Mazola Mayonnaise add 2 teaspoons finely chopped
green pepper, 1 teaspoon scraped onion, ^4 cup
chili sauce and 1 hara-cooked egg cut in pieces.
(2) Tomato Mayonnaise — To 1 cupful Mazola
Mayonnaise add 1/3 cup tomato chill sauce.
HOT SUPPER DISHES
BAKED MACARONI SURPRISE
Temp.t 3000-3250 F. Timei l-lVz hour*
2 cups broken uncooked macaroni
IV 2 cups cooked tomatoes
V 2 small green pepper, chopped
2 tablespoons choppy parsley
t small or medium onion,
chopped
2 teaspoons salt
teaspoon pepper
3 cups ground uncooked meat
2 tablespoons fat
Cook macaroni in a generous amount of boiling
salted water until tender. Drain and add salt to
taste. Combine cooked macaroni, tomatoes, chop-
ped green pepper and parsley, onion, salt and
pepper. Turn into well-greased Ij^-quart cas-
serole. Shape meat into tiny rounds and fry
quickly in hot fat until evenly browned. Bury in
macaroni mixture and bake in a slow oven (300®-
325 ° F.) until meat is thoroughly cooked and
the mixture is full-flavoured (1 to l3^ hours).
Serves 8.
Variations:
(1) Macaroni and Frankfurter Scallop— Coolc and
drain macaroni as directed above. In place of
tomatoes and ^een pepper, add cups Medium
White Sauce (recipe page 16) and blend in cup
grated cheese, parsley and chopped onion, and
salt and pepper. Omit ground meat. Instead,
skin 4 frankfurters, cut diagonally in one-inch
pieces and saute quickly in hot fat. Bury in the
macaroni mixture which has been turned into a
well-greased l3^-quart casserole. Bake as directed.
Serves 8.
(2) Macaroni and Cheese Scallop— Cook, and drain
maci^oni as directed. In place of all other in-
^edients above, add 2 cups Medium White Sauce
(reciTC page 16) and 1}^ cups grated cheese. Blend
until cheese is melted. Pour into greased
quart casserole and top with 3^ cup stale bread or
cracker crumbs mixed with 2 tablespoons melted
butter. Bake in oven of 300°-325® F. until top is
golden brown. Serves 6.
14 -
(3) Surprise Mould — Turn any one of the above
mixtures into a greased 9'^ ring mould, and bake
as directed. Unmould and fill centre with creamed
salmon or other creamed fish or meat or vegetables.
If there is any left over, bake in custard cups set
in a pan of warm water.
CANADIAN PEA SOUP
Vz pound ( 1 V 4 cups) dried peas
2 quarts water
V 4 pound salt pork
1 small onion
Salt
Pepper
Wash peas; place in large bowl and add water.
Soak for 4 to 6 hours or overnight. Turn into
large cooking kettle (using the same water) and
add scraped salt pork and onion, cut in pieces.
Place over moderate heat and bring slowly to a
boil; reduce heat and simmer slowly for 3 hours
or longer. Toward end of cooking period add
salt, pepper and other seasonings or herbs to taste.
NOVELTY MEAT ROLL
Temp.: 350® F. Timet About 1 hour
1 egK
V 2 cup bread crumbs
2 tablespoons milk
IV 2 teaspoons salt
V 4 teaspoon pepper
V 4 teaspoon sage or chili powder
1 tablespoon Benson’s or Canada
Com Starch
1 small or V 2 medium onion, chopped
V 4 pound ground raw beef
V 4 pound ground fresh pork
Beat egg in a large bowl and add bread crumbs,
milk, seasonings, Benson s or Canada Corn Starchy
onion and ground meat. Mix lightly but thor-
oughly and pat mixture flat, on waxed paper, in
an even, oblong shape. Also place a sheet of
waxed paper on top of flattened mixture, and
roll out or pat to thickness. Remove top
sheet of paper and spread meat mixture with
filling (recipe below). Roll lengthwise in jelly-
roll fashion, place in a well-greased pan and bake
uncovered in a moderate oven (350® F.) for about
1 hour. Serve hot or cold, sliced, with scallops
or salads.
FILLING FOR MEAT ROLL
IV2 cups grated raw carrot
V4 cup chili sauce
1/16 teaspoon salt
V4 teaspoon dry mustard
Mix all ingredients together and spread over
flattened meat roll mixture before rolling up (sec
directions above). Serves 6.
OLD-FASHIONED BAKED BEANS
Temp.: 250®-300° F. Baking Timex 3 to 4 hour*
2 cups dried navy beans
2 ounces salt pork, cut in strips
1 small onion, peeled
2 teaspoons salt
V2 teaspoon pepper
V2 teaspoon Worcestershire Sauce
1 teaspoon dry mustard
V2 cup Crown Brand Corn Syrup
1 cup liquid from boiled beans OR
1 cup hot water OR
1 cup mixture of drained liquid and
hot water
Wash beans, soak overnight in cold water to cover
generously. In the morning cook beans in the
same water (adding more if necessary) until skins
loosen and break. Drain beans, reserving liquid.
and place in a greased 2-quari casserole or bcac
crock; bury the onion in the beans. Mix salt,
pepper, Worcestershire Sauce, mustard. Crown Brand
Syrup, and bean liquor or hot water (or mixture
of both), and pour over beans. If necessary, add
more water, until it shows through top of beans.
Place strips of salt pork over top. Cover and bake
in a slow oven (250°-300® F.) for 3 to 4 hours or
until liquid is absorbed and beans are dark and
mealy, (adding water during baking to keep
beans just covered). Uncover during last hour ol
baking to brown the beans and pork.
Variafions:
(1) Replace navy beans with soybeans and
proceed as above.
(2) Savoury Baked Beans: Wash, soak and boil
2 cups of dried navy beans as directed above.
Pour off liquid and reserve. Prepare a sauce by
combining 2 cups strained, cooked tomatoes, 1
tablespoon chopped onion, cup diced celery,
cup chopped green pepper, dash of cayenne, 1
teaspoon dry mustard, 2 teaspoons salt, tea-
spoon pepper, dash of Worcestershire Sauce and
cup Crown Brand Syrup. Pour this tomato mix-
ture over the cooked, drained beans in bean crock
or greased casserole, and bake in slow oven
(covered) for 3 to 4 hours, adding reserve bean
liquor or hot water during baking if mixture be-
comes too dry. Serves 8. (Uncover during last
hour.)
(3) Savoury "Lima Bean Casserole — Proceed as in
Savounr Baked Beans, replacing the navy beans
with dried lima beans (2 cups). Add 1 to
cups grated cheddar cheese to the tomato sauce
mixture.
l^ote: We recommend baking this and similar
recipes when the oven is being used for other
baking, so that fuel will not be wasted.
QUICK KIDNEY SAUti
6 lambs* kidneys
2 tablespoons fat
2 teaspoons Benson’s or Canade
Corn Starch
1 teaspoon salt
cup cold water or tomato juice
V 2 cup hot water or heated tomato
^ juice
6 slices bread for toast
Soak lambs* kidneys for one hour in salted water
(1 tablespoon salt to 1 <^uart water). Drain, re-
move membrane, and slice. Heat fat in frying
pan, add slices of kidney and saut6 until evenly
browned. Blend Bensons or Canada Com Starch
and salt with the cold water or tomato juice and
stir into hot fat until smooth and nicely browned.
Add hot water or heated tomato juice slowly and
let sinmier for a few minutes. Serve hoc on slices
of thin, lightly-buttered toast; serve with a
fluffy omelet as a supper or luncheon dish, or with
hot vegetables as main meat course for dinner.
Serves 6.
l^ote: Beef kidneys are too strongly-flavoured
to be used in a recipe of this nature. They must
be soaked, scalded, and given a longer, slower
cooking, as in stews, braised dishes, meat pies,
etc.
In grindir.c’ meat for patties, meat loaves, etc.,
use coarse knife of food chopper and run meat
through twice. This gives better flavour and
meat loaves will slice without crumbling.
SPAGHETTI WITH TOMATO SAUCE
IV 2 cups uncooked spaghetti (14 lb.)
1 tablespoon butter or other fat
114 cups strained, cooked tomatoes
1 small onion, finely choppy
14 cup diced celery
1 14 teaspoons salt
14 teaspoon pepper
Dash of cayenne
1 green pepper, seeded and chopped
14 teaspoon Worcestershire Sauce
2 tablespoons Benson’s or Canada
Corn Starch
2 tablespoons cold water
14 to 1 cup grated sharp cheese
Wash spaghetti in cold water, then cover gen-
erously with boiling salted water and let boil
until tender (10 to 20 minutes), stirring fre-
quently to prevent sticking. Drain and add but-
ter. Meantime, prepare sauce by combining the
strained tomatoes, onion, celery, salt, pepper,
cayenne, ^een pepper, and Worcestershire Sauce,
then stirring in the Benson s or Canada Corn Starch
which has been blended with the water. Place
all over low heat and allow to simmer until full-
flavoured (at least 34 hour, and longer if possible
for best flavour). Pour over drained spaghetti,
turn into heated serving dish and top with grated
cheese. Serves 6. Serve with crisp celery and
carrot sticks, or tossed green salad.
Variations:
(1) Saut6 tiny meat balls in hot fat until evenly
browned. Add to tomato sauce while simmering.
Reduce grated cheese to 34 cup or omit altogether.
(2) Blend 3^ to 34 cup butter or 1/3 cup rAazola
with the drained spaghetti, add seasonings to taste,
turn into heated serving dish and top with grated
sharp cheese.
WELSH RAREBIT
IV 2 tablespoons Benson’s or Canada
Com Starch
2 tablespoons butter or other fat,
melted
iVz cups milk
1 V4 cups grated sharp cheese
Vz teaspoon salt
Va teaspoon pepper
Vk teaspoon paprika
Dash cayenne
Vz teaspoon dry mustard
1 tablespoon chopped parsley
Blend Benson* s or Canada Corn Starch with melted
fat in top of double boiler over boiling water.
Add milk gradually, stirring until sauce has
thickened. Add grated cheese and stir until
melted. Add seasonings and parsley (as stated,
or to taste). Serve hot over lightly buttered,
fresh hot toast cut into fingers or circles, or over
heated, crisp soda crackers. Serve with crisp
celery and carrot sticks, tossed green salad, or
broiled tomatoes, dusted with salt and pepper. •
Serves 4 to 6.
Tomato Rarebit: Add 34 to cup cooked
tomatoes to above recipe.
WHITE SAUCE
(Basic Recipe)
3 tablespoons butter or other fat
2 tablespoons Benson’s or Canada
Com Starch
1 teaspoon salt
Dash pepper
Dash Worcestershire Sauce
2 cups milk
Method I: Melt fat in saucepan; blend in Benson* s
or Canada Com Starch and seasonings. Let bubble
over very low heat for 3 minutes. Add milk
slowly and cook until smooth and thick, stirring
constantly.
Method II: Melt fat in top part of double boiler,
over direct heat; blend in Benson* j or Canada Corn
Starch and seasonings. Let bubble over low heat
for 3 minutes. Gradually add milk, w^hile stirring
constantlv, then place at once over boiling water.
G^ok and stir until smooth and thick, then cover,
remove from heat and let stand until ready to use
(if using same day). OR, allow the sauce to cool,
place in a covered container, and keep in a cold
place for future use.
Note: Up to 2/3 of the milk may be replaced
with left-over liquid from cooked vegetables,
meat or fish.
The above White Sauce Recipe is a Medium
White Sauce.
For Thin White Sauce: use 1 to tablespoons
Benson* s or Canada Corn Starch and leave other
ingredients as they are.
For Thick White Sauce: use 234 tablespoons
Benson* s or Canada Corn Starch and leave other in-
gredients as they are.
TEMPTING VARIATIONS OF THIN
WHITE SAUCE (CREAM SOUPS)
Cream Soups are quickly and easily prepared using
a Thin White Sauce as the foundation. An attrac-
tive variety of soups is possible, and following are
a few suggestions: (Additional seasonings may
be used to taste.)
To every 2 cups seasoned Thin White Sauce,
add, for
(-1) Cream of Carrot Soup — to 1 cup diced or
mashed cooked carrots and 2 teaspoons scraped
onion.
(2) Cream of Com Soup- — to 1 cup chopped
cooked corn; 34 small onion, sliced; 34 cup cubed
cooked potatoes. (Increase the quantity of corn
and potatoes for Corn Chowder.)
(3) Cream of Tima Bean Soup — 1 cup water, 1
tablespoon chopped onion, ^ cup cooked,
mashed lima beans, 2 tablespoons chopped pars-
ley.
( 4 ) Cream of Mushroom Soup — 34 cup chopped
fried mushrooms.
(5) Cream of Pea Soup — 134 cups mashed cooked
peas; 1 tablespoon scraped onion.
(<J) Cream of Onion Soup — 34 to 1 cup onion pulp
(from steamed or boiled onions) put through a
sieve. Sprinkle top with grated cheese.
(7) Potato Soup — 34 to 34 cup mashed, seasoned
potatoes; 1 tablespoon scraped onion; 2 table-
spoons chopped parsley; 34 cup chopped celery
and additional finely chopped celery tops and
leaves (thoroughly washed5.
(^) Cream of Tomato Soup — 2 cups cooked to-
matoes; 1 tablesjpoon minced onion; 34 teaspoon
sugar; 2 whole cloves; salt and pepper (all cooked
together for 5 minutes). Strain before serving.
(P) Cream of Celery, Asparagus or Spinach Soup —
1 cup diced or sieved cooked celery or asparagus;
or 1 cup sieved cooked spinach; 1 tablespoon
minced onion.
Note: A grand way to use up those left-over
vegetables.
TEMPTING VARIATIONS OF MEDIUM
WHITE SAUCE
I — Sauces: To 2 cups seasoned Medium White
Sauce, add, for —
(i) Cxltry Sauce — 1 cup diced, cooked celery.
—
(2) FarsUy Sauurr--<\ tablcsp<>on» chopped pars
ley.
Serve these with fish or potatoes.
(3) Cheese Sauce — }/2 cup shaved or grated
cheese. Stir in cheese just before serving and
allow to melt thoroughly.
Sauce 2 chopped, hard-cooked eggs.
0) Tomato J’^^w^Replace H of the milk with f
tomato juice or liquid from strained, cooked to-
matoes. Add 1 tablespoon scraped onion and a
pinch of CTound cloves.
Serve these with macaroni, spaghetti, etc.; fish,
meat or vegetable croquettes or loaves; OR serve as
such, on toast, along with green salad.
(^) ^ Goldenrod~Thc chopped whites of
4 hard-cooked eggs. Pour over hot buttered toast
and garnish top with hard-cooked egg yolks,
pressed through a sieve. Decorate with parsley
or cress. Serves 6.
(7) Creamed Chicken Supreme — cups diced
cooked chicken, (OR cups chicken and 1 cup
diced cooked veal). If desired, stir in cup
cooked mushrooms and 2 tablespoons coarsely
chopped pimento or finely chopped red or green
peppers. Serve with hot biscuits or patty shells.
use these recipes as hot supper or luncheon
dishes.
VARIETY in
BAKED STUFFED TOMATOES
Tcmp.i 375® F. Time: 15-20 minutet
6 fresh, firm tomatoes
2 cups soft bread crumbs
2 tablespoons finely chopped onion
% cup melted fat
1 tablespoon Crown Brand Corn
Syrup
1 teaspoon salt
V 4 teaspoon pepper
Dash Worcestershire Sauce
2 tablespoons grated cheese
Wash tomatoes. With a sharp knife remove a
thin slice from the top of each. Scoop out most
of the pulp, cut it in small pieces and mix with
cups of the crumbs. Sprinkle inside of each
tomato with salt. Frv the chopped onion in half
of the melted fat; and to the tomato pulp and
bread crumbs along with the Croum Brand Syrup
and seasonings. Fill each tomato cup with mix-
ture, and for a topping combine the remaining
bread crumbs and melted fat, and the grated
cheese. Sprinkle over top of each filled tomato.
Arrange in greased shallow pan and bake in a
moderate oven (375® F.) until topping is nicely
browned (15 to 20 minutes). Serves 6.
Variations:
Scoop out 6 firm tomatoes as directed; sprinkle
inside of each with salt. Fill with any of the
following mixtures and bake as directed: —
(1) 2 cups Creamed Macaroni and Cheese.
(2) 2 cups Baked Beans, seasoned with sweet
pickles, chopped onion, salt and pepper.
( 3 ) 2 cups com and lima beans combined with
1 tablespoon melted butter, cup milk, salt and
pepper.
( 4 ) 2 cups carrots and tomato pulp combined
with butter and milk as in (3).
( 5 ) Parboil 6 green peppers and stuff with any
of the above mixtures. Bake as directed.
Use the scooped-out tomato pulp for
•tewing; or chill and strain for juice.
II — ScAiXOt>s OR CaSSRkolRS; To eaeh cup Medium
White Sauce, add: — Ij^ cups cooked vegetables;
fish; meat; cooked macaroni; cooked combina-
tions of spaghetti, fish or meat, etc. ; and top with
buttered crumbs. Bake in a moderate oven (350®
F.) until mixture is heated through and crumbs
are golden brown (20-25 minutes).
TEMPTING VARIATIONS OF THICK
WHITE SAUCE
I — Souffles:
Cheese SoufflS ^ — Add ^ cup grated cheese, 2 egg
yolks (beaten), and seasonings to taste, to ea^
cup of Thick White Sauce. Cook and stir until cheese
is melted. Fold in 2 beaten egg whites; pour into
a greased casserole. Set in a pan of warm water;
bake in a moderate oven C375® F.) for 15-20
minutes. Serve at once.
II — Croquettes — (General Directions):
Add to 2 cups finely chopped or ground
cooked meat, fish or vegetables, to each cup of Thick
White Sauce. Chill. Shape into desired form
(oblong, pyramid, square, etc.); roll in fine bread
or cracker crumbs, then in beaten egg, then in
crumbs again. Fry in deep hot Mazola (385® F.).
Serve hot with Medium White Sauce or any
Variation.
VEGETABLES
TASTY VEGETABLE LOAF
Temp.: 375® F. Time: 35-40 minutet
2 cups cooked carrots, diced
2 V 2 cups cooked lima or navy beans,
mashed
2 large, or 3 small eggs
2 teaspoons salt
V 4 teaspoon pepper
Dash cayenne
V 4 teaspoon Worcestershire Sauce
V 2 cup milk
3 cups bread crumbs (not too stale)
V 2 onion, chopped fine
4 tablespoons melted fat
2 tablespoons chopped parsley
Combine cooked, diced carrots and cooked mashed
beans. Beat eggs slightly, add seasonings and
milk. Combine bread crumbs, chopped onion,
melted fat and parsley; add to vegetaolcs, mixing
thoroughly. Turn into a well-greased loaf pan (or
ring mould) and bake in a moderate to hot oven
(375® F.) 35 to 40 minutes. Turn out on heated
serving platter and serve with desired sauce (sec
White Sauce and Variations, page 16). Cheese,
Tomato or Egg Sauce are particularly tasty with
this loaf.
Note: Other left-over vegetables such as cooked
celery, corn, beets, etc., may replace the cooked
carrots; while mashed parsnips, turnips or po-
tatoes, etc., may wholly or partially replace the
mashed beans.
ESCALLOPED CABBAGE
Temp.: 350® F. Time: 20 minutes
4 cups chopped raw cabbage
1 cup grated cheese
2 cups medium white sauce (recipe p. 16)
V 2 cup lightly buttered bread crumbs
Cook chopped cabbage in boiling salted water for
8 minutes; drain. Place alternate layers of cab-
bage, cheese and white sauce into a greased,
2-quart casserole. Top with crumbs. Bake in
moderate oven until brown. Serves 6.
HOT VEGETABLE PUFF
Temp. 350®*375® F. Time: About 20-30 miuutes
6 medium potatoes, peeled
1 firm medium turnip, peeled
2 tablespoons hot milk
1 tablespoon butter
2 tablespoons Crown Brand Corn Syrup
Salt, pepper to taste
1 large or 2 small eggs
Parc vcectabics. Cut potatoes in half and turnip
in small cubes to hasten cooking. Boil quickly
until tender. Drain and mash together, and add
hot milk, butter. Crown Brand Syrup and seasonings
to taste. Beat egg or eggs light and add to
seasoned vegetables. Blend smooth and turn
into a greased baking dish. Brown in a moderate
oven (350°-375° F.) for 20 to 30 minutes. Serve
as a vegetable with dinner, or with meat loaf
or cold cuts for lunch or supper. Serves 6.
Variations:
(1) Fold H cup grated Canadian cheese into
hot mixture; omit 1 egg.
(2) Omit eggs; beat mixture up light and serve
hot with or without oven-browning.
GLAZED SQUASH
Temp.t 375°-400® F. Hmet 1 hour
Firm, green squMb
Hot water
Butter
Salt and pepper
Crown Brand Com Syrup
Cut squash through the centre, crosswise, using a
strong sharp knife. Remove seeds and fibre,
* scrape inside of squash thoroughly. If the squash
is of the small “Acorn” variety, use one-half for
each serving, dotting each half with 1 teaspoon
butter, sprinkling with salt and pepper to taste,
and spreading with Crown Brand Syrup (about 1
tablespoon for each half). Place halves (cut side
up) in a shallow baking pan with a small amount
of hot water covering the bottom of the pan.
Bake in an oven of 375‘’-400° F. for one hour,
having the pan covered for the first half-hour and
then uncovered to brown the squash. Serve hot
with meat, fish or vegetable plate.
Note If using the larger Hubbard” Squash,
cut crosswise, then cut in sections suitable for
individual servings. Proceed as above.
Variation:
Fill hot, cooked squash halves or sections with
hot seasoned vegetable, such as small boiled
onions, peas, diced beets, etc.
BEVERAGES
CHOCOLATE SYRUP
(Basis for Chocolate Drinks)
% cup white sugar
% cup Crown Brand Com Syrup
2 (1-oz.) squares unsweetened
chocolate
Vi cup water
1/16 teaspoon salt
Gjmbine sugar and Crown Brand Syrup. Drop
chocolate into water in saucepan and cook until
smooth, stirring often. Add su gzr~Crown Brand
Syrup mixture, and a dash of salt. Cook 4 to 5
minutes, stirring constantly. Remove from heat,
cool, and store in covered jar or bowl in refrige-
rator. (Makes cups Chocolate Syrup, or
sufficient for 12 milk shakes.)
Variation (using cocoa):
Replace unsweetened chocolate with 1/3 to M
cup ary cocoa. Combine cocoa with sugar and
Crown Brand Syrup, add water and salt, and stir
over low heat until sugar is dissolved. Cook 10
minutes. Cool, store in covered container in
refrigerator and use for milk shakes.
Note: While at first glance this recipe appears
to contain a considerable quantity of sweetening,
it will be realized that the recipe is stretched over
12 servings of chocolate drink.
CHOCOLATE MILK SHAKE
1 cup cold milk
% to V^ teaspoon vanilla
2 tablespoons Chocolate Syrap
Measure milk and add vanilla. Slowly pour the
Chocolate Syrup into milk-vanilla mixture, stir-
ring all the while. (OR — place all ingredients in
container with tightly fitting cover, secure cover
firmly and shake vigorously^ Pour into chilled
glass and serve cold. Serves 1. This recipe may
be multiplied to serve the required number of
persons.
CANNING and PRESERVING
AMBER MARMALADE
6 oranges
2 lemons
1 grapefruit
5 quarts cold water
4 cups sugar
6 cups Crown Brand Com Syrup
Wash fruits, remove peel and cut in very thin
slices. Slice pulp thinly and set aside in a covered
bowl. Cover peelings with cold water and let
stand overnight. Next day bring to boiling point
and add sugar and Crown Brand Syrup (which have
been heated gently together but not allowed to
boil). Add ^so sliced fruit pulp. Cook rapidly,
stirring very often, till marmalade gives the jelly
test (sec Fresh Raspberry Jam for test) — (about
hour). Yield: Approx. 5 pints (Wine Measure).
FRESH RASPBERRY JAM
2 lbs. or 2 quarts (8 cups) fresh
raspberries, cleaned
% pound ( 1 cups ) sugar
1 cup Crown Brand Com Syrup
Wash fruit if necessary; reject unsound portions.
Combine with sugar and Crown Brand Syrup and
let stand 1 hour. Mix well and stir over moderate
heat until sugar dissolves and mixture comes to a
boil. Boil rapidly over high heat, stirring fre-
quently, for 18 to 20 minutes or until thick and
clear, and mixture will give jelly test — (2 drops
coming together and falling reluctantly from the
side of a spoon). Pour into hot, sterilized glasses
(Ji" from top). Seal, cool, label, and store in a
dark, dry, cool place. Yield: Approx. 3 pints
(Wine Measure).
CRUSHED STRAWBERRY JAM
2 quarts (8 cups) whole, cleaned
strawberries (4 cups crushed)
3V^ cups sugar
2-1/3 cups Crown Brand Corn Syrup
Vz bottle liquid pectin
Wash and hull berries. Mash well; mix with
sugar and Crown Brand Syrup in preserving kettle.
Bring slowly to a boil and boil hard for 10 to 15
minutes, stirring frequently. Remove from fire,
stir in pectin; stir and skim. Pour into hot,
sterilized glasses and seal. Store in a cool, dark,
dry place. Yield: 10 glasses (6 fluid oz.).
FRUIT CHUTNEY
6 medium-sized ripe tomatoes
6 medium-sized peaches
6 medium-sized pears
6 large onions
3 green peppers
2 to 3 tablespoons salt
2 cups white wine vinegar
2 V 2 cups Crown Brand Corn Syrup
1 V 2 cups white sugar
1 tablespoon pickling spice (in
small cheesecloth bag)
Wash, blanch and peel tomatoes and peaches.
Chop coarsely, and add coarsely chopped pears
and onions. Add chopped green peppers, salt,
vinegar. Crown Brand Syrup, sugar, and bag o{
pickling spice. Place all in a large preserving
Kettle, mix well, and boil gently for to 2
hours, stirring occasionally. Remove spice bag
and pour mixture into hot sterilized jars. Seal,
cool and label. Store in a dark, dry, cool place.
Yield: Approx. 4 pints (Wine Measure).
PLUM AND APPLE BUTTER
2 pounds tart apples (9 cups cut)
1 pound green plums (2 cups cut;
well-packed)
1 */2 cups water
1-1/3 cups sugar
2/3 cup Crown Brand Corn Syrup
Juice and coarsely grated rind of
1 lemon
Wash fruit. Remove stems and blossom ends from
apples; cut in pieces and leave skins on. Cut
plums; measure. Place all in kettle, add water
and boil until tender (10 to 15 minutes). Put
through a coarse sieve; add sugar and Crown Brand
Syrup, lemon juice and rind. Bring to a boil; boil
gently until thick and clear, stirring often — (35 to
40 minutes). This recipe thickens considerably
when cold. Yield: Approx. 2 pints (Wine Mea-
sure).
RENDERING, USING and STORING MEAT
and POULTRY FATS
Substitution of Rendered Fats for Butter^— See Table of Food Substitutions, page 21.
TO RENDER RAW FATS: Select raw fat (from
poultry, pork, beef or lamb) and scrape clean; cut
in small pieces. Add cup hot water to 1 pound
soft fat or suet, and place over boiling water or in
a heavy skillet over moderate heat. Allow fat to
melt until the moisture has evaporated and the fat
is clear and does not bubble. Do not overheat as
this causes darkening and strong flavour. Cool
slightly, skim, and strain through cheesecloth or a
very fine sieve.
TO CLARIFY RENDERED FATS: Melt rendered fat
(or meat drippings; or fat skimmed from soups and
gravies) in pan over direct heat.
Method I: To 2 cups of the melted fat add 1 to lii
cups boding water and 1/8 teaspoon soda. Let cook
slowly until water has evaporated and fat is clear.
Skim, while hot, through fine cheesecloth. Beat
while cooling.
Method II: To the rendered fat add an equal
quantity of hot water. Cook together over moderate
heat for a short time; while still hot, strain through
fine cheesecloth. When cold, the solid cake of fat
may be lifted out of the water and scraped clean of
any clinging particles or moisture. If excessive
moisture is present, reheat the fat until moisture is
driven off.
USES FOR RENDERED FATS:
SUET or BEEF FAT: (1) In sauces instead of butter.
(2) If softened by melting with half the quantity
of lard, stirring occasionally while cooling to pre-
vent separation, it may be used to replace lara in
many recipes.
PORK or BACON FAT: (1) For panfrying potatoes,
lean meats, etc. (2) Shortening in pastry, cakes,
cookies, etc.
CHICKEN FAT: Shortening in pastry, cakes, cook-
ies, etc., as soon as rendered (without clarifying).
CHICKEN FAT: (From roast chicken) Render, then
clarify to remove flavours. Use as shortening for
spiced cakes, cookies, etc.
LAMB FAT: Too strong-flavoured to be particularly
suitable for cooking.
Notes — 1. Use only fats of good flavour. 2. Allow
sufficient quantity to accumulate before rendering,
to save time and fuel. 3. Cover fats tightly and keep
in a cold place. 4. Rendered fats may be combined
with ordinary shortening for cooking.
We suggest that vou write the Consumers’ Section,
Dept, of Agriculture, Ottawa, for their wartime
folder — “Saving and Using Fats in the Home”
which is available without charge.
IN MAZOLA
DEEP FRYING
Have sufficient Mazola in kettle to submerge at least 2" the articles to be fried. Do not fill kettle
more than three-quarters full of Mazola. After frying is completed, let Mazola cool until it
is safe to handle, then strain through several thicknesses of cheesecloth placed over strainer.
Mazola may be used over and over again and will not transmit flavour from one food to another.
— 19 —
LUNCH BOXES
The days of the too simple box lunch arc over.
Our workers and school children require a more
satisfying, attractive and appetizing lunch. Be
sure that you include: —
1 — Fresh Fruit in season, Cooked Fruit or a generous
amount of fruit or vegetable juice and (or) Fresh
or Cooked Vegetables.
2 — An attractive Milk Dish — Milk dessert, Hot
Cream Soup, or Milk beverage (plain or fla-
voured).
SUGGESTIONS FOR
1 — Chopped cooked meat mixed with chopped
celery and moistened with salad dressing.
2 — Mashed baked beans moistened with chili
sauce or tomato ketchup.
3 — Equal parts chopped cooked pork tenderloin
and chopped raw cabbage, moistened with
salad dressing.
4 — Flaked cooked salmon or other fish, combined
with a little lemon juice, finely chopped celery,
chopped pickles and chopped raw spinach; and
moistenea with salad dressing.
5 — Cottage cheese moistened with Amber Marma-
lade, or with grape or currant jelly.
6 — Sliced cooked tongue with thin slices Canadian
cheese and a spreading of cole slaw; or with
crisp watercress and mayonnaise.
7 — Crisp lettuce or cress, sliced fresh tomatoes and
mayonnaise.
8 —Chopped hard-cooked eggs, finely-chopped
3 — K Protein Food — Meat, Fish, Cheese or Eggs.
Use whole grain or Canada Approved breads
often; try to include some Vitamin B Bread every
day.
When sandwich fillings call for meat, use cooked
liver or heart whenever possible.
Use softened butter for spreading; it will go
further.
DO NOT PACK A STINGY LUNCH!
SANDWICH FILLINGS
celery and a taste of finelv-chopped sweet green
pepper, combined with salad dressing to
moisten.
9 — Chopped left-over meat loaf seasoned with
horseradish and moistened with salad dressing.
10 — Chopped hard-cooked egg, grated cheese, a
little minced onion and chopped parsley or
raw spinach, moistened with salad dressing.
1 1 — Finely chopped cooked chicken or fowl with
a little lemon juice, finely-chopped celery, and
mayonnaise to moisten.
12 — ^Sandwich paste (meat or fish), grated raw
carrots ancf a little minced onion.
13 — ^When available, peanut butter blended with
a variety of fillings; cottage cheese. Crown
Brand Corn Syrup, marmalade, etc.
14 — Ginger Spice Cake (recipe p. 2) sliced cold,
and put together in pairs with a spreading of
cream cheese topped with a layer of tart jelly.
LEFT-OVERS
A careful buyer has few left-overs, but busy-day
meals often call for cooking more food than is
needed at one meal. These can be used in other
recipes. Try to avoid vitamin losses in re-heating
foods, for vegetables, fruits, meats, etc., retain more
of their foocT values when re-served cold (in salads,
sandwiches, etc.). Use them hot, however, when
they are served with nutritious foods such as Cream
Soups (see variations of Thin White Sauce— page 16).
Liquid from drained cooked or canned vegetables
is delicious when mixed with tomato juice, chilled,
seasoned and served as an appetizer, or served hot
in soups, sauces and gravies.
Juice from canned fruit can be used in fruit drinks
or in recipes such as Fruit Custard, p. 11 — Fruit
Custard Sauce, p. 11 — Fruit Sauce, p. 12 — Fruit Pud-
ding, p. 11.
GENERAL FOOD AND KITCHEN HINTS
1 — Use Crown Brand Com Syrup or jam as tasty
sweeteners for breakfast cereals.
2 — Your Crown Brand Corn Syrup and jams will keep
just as well in the cupboard as in the refriger-
ator. Leave plenty of space in the refrigerator
for real perishables.
3 — As an antidote for an excessive amount of salt
in soups, vegetables, navies, etc., cook a few
slices of raw potato ror several minutes in the
oversalted food.
4 — Sections of raw apple in the cake box will keep
cakes and cookies moist longer.
5 — Paper-saver: Your baked cake will turn out just
as easily if you line only the bottom of the pan
with waxed paper. Grease sides of pan, and
when cake is cooked, loosen sides witn a knife
or spatula.
6 — ^A little extra salt added to cooked or baked
foods helps to make up for less sweetening.
7— -Guard tne freshness and flavour of those
more-than-cver-prccious spices, by keeping
them tightly cotered, away jrom heat and tight,
and in a dry tlace.
8 — To revive old potatoes and make them taste
like new: — pare, and boil in a mixture of 1/3
milk and 2/3 water. When tender, drain; and
mash or cream.
9 — ^Fill hot Tea Biscuits (recipe page 8) with
Crown Brand Corn Syrup, jam, jelly or marma-
lade; serve for dessert with Canaoian cheese.
1 0 — Crown Brand Com Syrup pours freely and may be
measured accurately ii warmed before using.
11 — ^Nourishing additions to stock soups: rolled
oats, barley, rice, macaroni, noodles, etc.
1 2 — ^Bc neighbourly!
COMMONLY USED WEIGHTS and MEASUREMENTS
3 level teaspoons = 1 level tablespoon. 1 standard measuring cup contains 8 fluid ounces.
1 standard felly jar contains 6 fluid ounces. 1 standard pint sealer contains 16 fluid ounces.
16 level tablespoons = 1 level standard measuring cup.
1 Canadian (Imperial) quart contains 40 fluid ounces = 5 standard 8 oz. cupfuls.
1 American (Wine) quart contains 32 fluid ounces = 4 standard 8 oz. cupfuls.
— 20 —
Eld i‘=^w3
TABLE OF
FOOD SUBSTITUTIONS
•
1 square chocolate (1 oz.)
3 tbsp. cocoa. (If sub-
stituting in cake or cook-
ies, add one tbsp. of fat
for every 3 tbsp. cocoa).
1 tbsp. Corn Starch (to
thicken)
2 tablespoons flour.
1 cup pastry flour (sifted)
1 cup all-purpose flour
(sifted), less 2 tbsps.
1 cup all-purpose flour
(sifted)
1 cup pastry flour (sifted)
plus 2 tablespoons.
1 teaspoon baking powder
teaspoon baking soda
plus ]/2 teaspoon cream
of tartar.
1 standard 8-oz. cup fluid
whole milk
cup canned evapor-
ated milk plus cup
water.
1 standard S-oz. cup fluid
whole milk
4 tbsps. powdered milk
plus 1 cup water.
1 cup sour milk
1 cup sweet milk with 1
tbsp. lemon juice or vin-
egar stirred in; or 1 cup
buttermilk.
1 cup butter
M to 4/5 cup fresh or
smoked pork or bacon
fat, clarified (increase
liquid in recipe by cup
or more).
1 cup butter
2/3 cup chicken fat.
clarified (increase liquid
in recipe by cup or
more and double the
quantity of salt).
1 cup butter
7 /8 cup lard, plus double
the quantity of salt.
1 cup butter
cup suet, plus double
the quantity of salt, in-
crease liquid in recipe by
Cup or more.
1 cup butter
7 /8 Cup beef fat, clarified.
EQUIVALENTS IN WEI6HTS AND MEASUREMENTS
Apples, fresh
Baking powder
Beans, dried
Beans, fresh.
Beans, dried lima . . .
Beef, raw
Bread IJ^-lb. loaf. . .
“ 2 1b. “ ..
“ Sandwich loaf
Bread crumbs, soft . .
Butter
Cheese cottage
“ cream
“ Can. Cheddar.
Chocolate, whole . . .
“ grated...
Cocoa
Coffee, ground
Corn Starch
Cranberries, fresh. . .
<< ii
Cream, heavy
Corn Syrup
or
Currants, dried
Egg whites
Egg yolks
Eggs, whole
Flour, cake
“ pastry
“ all-purpose . .
“ graham
“ wholewheat.
Lemon juice
Lemon rind
Oats, rolled
Oatmeal (fine)
Oils (as MAZOLA) . .
Orange juice
Orange rind
Peas (in pod)
Potatoes, white
Potatoes, sweet
Rhubarb, fresh
Rice
Salt
Soda, baking
Spices, ground
Spinach, fresh
Sugar, brown light .
“ dark . .
“ powdered...
“ confectioner's
Sugar, gtranulated . .
“ lump or loaf.
Tomatoes, fresh
Vanilla
WEIGHT
1 lb
1 oz
1 lb
lit:;;;;
1 lb. lean.
IM-Ib. loaf
1 lb
1 lb
4-oz. pk*ge.
^ lb
1 oz
1 oz. grated
1 lb
1 lb
1 lb
1 lb
1 bushel. . .
MEASURE
3 medium (3 cups
sliced).
3 tablespoons
2 cups
Sufficient to serve 6
2 1/3 cups
Serves 3 to 4, cooked
15 slices thick
24 slices thick
36-40 slices thick
63^ cups (lightly
packed)
2 cups
2 cups
8 tbsps. m cup)
2 cups, grated
1 sq. (16 sq. to 1 lb.)
5 tablespoons
4 3^ cups
5 c., ground, (makes
40 stand, measur-
ing cups of coffee
beverage; or be-
tween 50 and 55
cups, coffee-cup
size).
3 cups
About 4 cups
32-40 lbs.
3^ pint. ... 1 c. (2 c. whipped)
3/5 lb 1 cup
1 lb 1-2/3 cups
1 lb. . . . . . . 2-2/3 cups
8-11 whites 1 cup
10-14 yolks 1 cup
4-6 eggs ... 1 cup
1 Ib 5 cups, sifted
lib 4-4/5 cups, sifted
lib 4cups, sifted
11b 4 cups, sifted
1 lb 3^-4 c., unsifted
Imed. lemon 3 tablespoons juice
1 “ “ 2 “ grated rind
lib About 53^ cups
1 lb 3 cups
1 lb 2 cups “
I med. orange J^cupjuice
1 2J^ :T. grated rind
1 Ih 2 to3 sexvings (ek’d)
1 lb 3 med. (2-1/3 cups,
sliced)
1 lb
1 lb
1 lb. raw. .
1 oz
1 oz
1 oz
1 lb
1 lb
1 lb
1 lb
1 lb
1 lb
1 lb
1 lb
1 oz
3 med. (3 c., sliced)
4 cups, diced
2 c. raw (7^ c. ek’d)
1- M tablespoons
2J^ tablespoons
4 tablespoons
3 to 4 servings, ek’d
3 c., firmly packed
2>ic. “ “
2- 1/3 cups
3- 1/3 cups (unsifted)
4 “ (sifted)
2 to 2-1/3 cups
50 to 70 lumps
3 medium
2 tablespoons
ABBRETVIATIONS: Teanp(x>i] — t»p. or t. Tablespoon — ^tbsp. or T.
Dash of (salt) — 1/16 teaspoon.
Cup — «. Cooked — ek’d.
(QUALITY FIRST— is a policy which has been maintained in Canada
Starch products for over 80 years. It has created a public preference
that has endured for generations. Safeguard your family’s health by
insisting on these outstanding favourites — unsurpassed for purity,
value and quality.
fh# CANADA STARCH COMPANY, Limited • Montreal and Toronto
Also manufacturers of
Finest Quality Laundry Starches
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